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Wither Hills Sauvignon Blanc 2017

Sauvignon Blanc from Marlborough, New Zealand
  • WS91
0% ABV
  • WW89
  • WW89
  • WE90
  • W&S88
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4.2 22 Ratings
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4.2 22 Ratings
0% ABV

Winemaker Notes

Distinctly Marlborough, this Sauvignon Blanc exudes vibrant ripe citrus notes, crunchy greens and hints of tropical guava on the nose. The palate is refined and elegant with superb natural fruit weight providing a juicy core of layered fruit, entwined with a salty textural acidity, vibrant citrus pith and a moreish dry chalky finish. Another remarkable Wither Hills Sauvignon Blanc.

A perfect match with plump oysters, green lip mussels, even prosciutto and rock melon.

Critical Acclaim

All Vintages
WS 91
Wine Spectator

Honeysuckle, peach cobbler and Key lime pie notes are aromatic, lush and expressive, set on a crisp, sleek frame, with plenty of juiciness and refreshment, finishing with a dash of grapefruit zest.

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Wither Hills

Wither Hills

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Wither Hills, Marlborough, New Zealand
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Wither Hills vineyard has a significant 300 hectares of superb viticultural land nestled in the heart of the region's Wairau Valley. The Wairau Valley is the major grape growing area of Marlborough bordered by the landmark range of hills to the South - the Wither Hills. The vineyards flourish in free draining, silty alluvial loam over deep stony river deposits, providing a near perfect growing environment.

Wither Hills is founded on the sincere belief that the finest wines are always created from exceptional vineyards. The combination of winemaking and viticultural expertise is a powerful one that yields genuine rewards for those who appreciate premium wines.

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.

SWS904845_2017 Item# 391606