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Whitehaven Sauvignon Blanc 2003

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Pale straw in color, with lemon-lime tones. White currants, gooseberries, some minerally herbal notes and a whiff of honeysuckle. Full flavored, fuller bodied wine, with easy drinking appeal and an abundance of currant and gooseberry flavour. The clean acid and mineral texture of Awatere valley fruit harmonises well with the more sumptuous weight of the Wairau components. Suggested Foods: Summer salads, poultry and seafood.

    Critical Acclaim

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    Whitehaven

    Whitehaven

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    Whitehaven , New Zealand
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    Established in 1994 by Sue and Greg White and winemaker Simon Waghorn, Whitehaven Wine Company is a small, family-owned winery with big aspirations. Sourcing fruit from its own estates and from 12 joint venture or contract growers across Marlborough's Wairau and Awatere valleys, Whitehaven quickly established a reputation for producing quality wines. From modest beginnings, the Company now exports wine, through exclusive agents, to Australia, the United Kingdom, The Netherlands, Hong Kong, Japan, and the United States.
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    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.

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    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

    WWH366SBWH2_2003 Item# 76640