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Wairau River Sauvignon Blanc 2010

Sauvignon Blanc from Marlborough, New Zealand
  • WS89
  • WE88
13% ABV
  • RP90
  • WW91
  • WS88
  • W&S90
  • WE91
  • WS90
  • WS89
  • RP89
  • WS90
  • W&S92
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13% ABV

Winemaker Notes

This wine offers an intense lifted nose of ripe tropical fruits and citrus. The wine is re fined and e legant, displaying a finely textured palate with flavours of guava and stone fruit. Wonderfully expressive with a dry refreshing finish this wine is best savored with high-jinks and convivial company.

Critical Acclaim

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WS 89
Wine Spectator
Nicely done, with Asian pear, lemon-lime, ripe peach and melon flavors that have a terrific fleshiness, with bright acidity and plenty of nuances. Drink now. 6,000 cases imported.
WE 88
Wine Enthusiast
A medium-bodied, creamy-textured rendering of Marlborough Sauvignon Blanc, with notes of tropical fruit and clementines balanced by hints of struck flint and red bell pepper. Finishes soft and easy. Drink now.
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Wairau River

Wairau River

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Wairau River, Marlborough, New Zealand
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Established in 1978, the Rose family estate vineyards are situated on the banks of the Wairau River. Low crops and ripe fruit produce wine that has become renowned for exhibiting intense fruit characteristics and classical elegance. “The philosophy that we pursue has always been one of elegance and fruit power with the foundation of the style being drinkability. We put a lot of store in the selection of flavors in the vineyard, subsequent small batch vintning and the final touches of the marriage are created at the blending table."

Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

RPT47580401_2010 Item# 110088