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Sauvignon Blanc
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Marlborough - Other, Marlborough, New Zealand
Elsewhere this is $26. Now realistically priced for this premium sauvignon from a huge talent.
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Seresin Estate, Marlborough, New Zealand
"One of the regions most sophisticated, subtle and satisfying Sauvignons." M.Cooper. Seresin use indigenous yeast, barrel-fermentation, and extended lees contact to contribute complexity, texture, and integration.
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Marlborough - Other, Marlborough, New Zealand
From this up and coming winery, grown on the stony, silty soils of the old Wirau river bed ( opposite Seresin Estate ) comes this great buying sauvignon. This scored 91/100 from a Wine Orbit Tasting and 4 ½ Stars. “ A beautifully perfumed wine displaying passionfruit, white peach and subtle herbaceous characters on the nose. The palate is intensely flavoured showing excellent mid palate mouthfeel, nicely pitched acidity and a very long finish. It's lively, fresh and very delicious.” Sam Kim
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Peregrine, Central Otago, New Zealand
Peregrine's back to their best after now sourcing all their sauvignon fruit from Central Otago. Grown in the Cromwell Basin and Gibbston districts. "This Peregrine wine captures the intensity of Central Otago's mid-summer rays- vivid green gooseberry and tropical fruit flavours come with a weighty, upright, edgy texture. Salmon steaks with green salsa would do nicely." Cuisine
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Ata Rangi, Wairarapa/Wellington, New Zealand
"A consistently attractive wine, with ripe tropical fruit rather than grassy, herbaceous flavours. From a "near perfect season', the 2008 was mostly handled in tanks but 10% of the blend was fermented and lees-aged in seasoned oak barrels. Mouthfilling, it is very intense and zingy, with a strong surge of melon/ lime flavour, a touch of complexity from the oak and lee-aging, and fresh, crisp acidity enlivening the finish" 4 1/2 stars M.Cooper. Quality sauvignon blanc
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Te Mata Winery, Gisborne & Hawkes Bay, New Zealand
Since 1984, Cape Crest has developed an
international following for its unique expression
of New Zealand sauvignon blanc. Barrel
fermented, with a touch of semillon and sauvignon
gris, it is concentrated and complex with toast,
citrus blossom, pear and stonefruit characters.
Cape Crest and its gannet symbol refer to Cape
Kidnappers, the southern point of Hawke Bay,
home to the world’s largest mainland colony of
these remarkable marine birds. Cape Crest ’09 is a blend of 86% sauvignon blanc, 9% semillon, and 5% sauvignon gris.
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Marlborough - Other, Marlborough, New Zealand
Normally $27 and with 94/100 from Bob Campbell this is top quality sauvignon. With years of experience making the Cloudy Bay Sauvignon blanc, James Healy now makes this label in partnership with Ivan Sutherland ( who was the viticulturist at Cloudy Bay ). These boys know their stuff and this is reflected is this beauty."Strongly aromatic wine with pungent passion fruit, green capsicum and lemon grass flavours. The wine is dry but achieves good tension between alcohol sweetness and juicy acidity. Concentrated Sauvignon Blanc that captures the best features of the regional style." 94/100 Bob Campbell
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Cloudy Bay, Marlborough, New Zealand
Normally $34. Cloudy Bay continues to set the benchmark in N.Z sauvignon. Grapes are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loamscontaining some clay. "Generosity is the defining word for the 2009 Cloudy Bay Sauvignon Blanc. Its aromatics encapsulate a broad spectrum of varietal flavours; tropical fragrances of guava and mango to ripe lime/ citrus and sweet herbs.The palate also is juicy and voluminous, combining concentrated flavours with a mineral acidity that leaves a long, fresh, intense finish." . A super classic
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Cloudy Bay, Marlborough, New Zealand
We have a small amount of this rare wine for sale. "Released as a matured wine, the 2006 Cloudy Bay Te Koko is an intriguing and alternative style of Marlborough
Sauvignon Blanc. A tantalising infusion of jasmine flowers and sweet garden herbs with lemon and mandarin citrus steeped in ginger spice. The palate is creamy and full yet
finishes with an intuitively balanced lemon citrus twist. Subtle smoky oak, and fermentation with indigenous yeast, bring an appealing savourine ss to th is wine.
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Marlborough - Other, Marlborough, New Zealand
Normally $39 and 93/100 from Bob Campbell. With years of experience making the Cloudy Bay 'Te Koko' sauvignon blanc, James Healy has emulated this famous label. 18 months extended lees ageing in old French barrels has produced a wine showing considerable texture and exotic flavour. "Dog Point's "off the mainstream" Sauvignon Blanc is oak-fermented using wild yeasts before being bottled with a cork (Sauvignon Blanc with a cork is like a car driving on its emergency spare wheel - an accident waiting to happen). This is seriously delicious wine with lovely minerality, an appropriate tease of classy oak and pure, focused fruit flavour from a vintage that often did not deliver the goods. Terrific wine with controlled funk and pleasing complexity." 93/100 Bob Campbell
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