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Whitehaven Sauvignon Blanc 2012

Sauvignon Blanc from Marlborough, New Zealand
    13% ABV
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    5.0 2 Ratings
    13% ABV

    Winemaker Notes

    Mid-straw with a bright clarity. Lifted and pure aromas of elderflower, red capsicum and fresh gooseberries. Grapefruit, crushed herbs and jalapeno notes add intrigue and pungency. The palate has freshness and clean fruit purity with a finely balanced, clean acidity. It shows vibrant varietal aromas with full impact on the palate, typical of the Marlborough region.

    A perfect accompaniment to summer salads, poultry and shellfish. Also try it with lobster and fish.

    Critical Acclaim

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    Whitehaven

    Whitehaven

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    Whitehaven , Marlborough, 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.

    Marlborough

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    Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

    The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

    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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    CGM78115_2012 Item# 121358