In a sheltered corner of the Malborough region, grapes grown by the sea give this exquisite Sauvignon Blanc its complex aromas and soft texture. pH: 3.3 Excellent everyday drinking at a very fair price.” The softer character makes it attractive on its own or served with fish or seafood dishes.” Wineries in the Marlborough region were producing outstanding Sauvignon Blanc by the early 1980s, and in 1985 the Sauvignon Blanc from Cloudy Bay Vineyards finally garnered international attention and critical acclaim for New Zealand wine. A great food wine that can be enjoyed now but should become even more interesting with a little bottle-age. -Bob Campbell MW, www.bobswinereviews.com, Oct 2012, “The 2012 is mouthfilling, crisp and dry, with very good depth of tropical-fruit flavours, a herbal undercurrent and – as usual – great drinkability.” It’s about diverse landscapes, from valleys of vines to sheltered waterways of the Marlborough … This Sauvignon Blanc has a long mineral spice finish. -Sam Kim, Wine Orbit, Feb, 2011, “Lively pithy nose, ripe fruit, medium length, distinct palate profile. -Lisa Perrotti-Brown, Wine Advocate, June 2017, “Bright, very pale straw-yellow colour with slight green hues, near colourless on the rim. 88 POINTS An excellent wine to serve with shellfish and salads over the next two years.” MARLBOROUGH SAUVIGNON BLANC. Bright lifted herbals, fennel, blackcurrant and lemon. It’s succulent and rounded on the palate with lovely fruit intensity and a lingering juicy finish. The Giesen Estate Sauvignon Blanc is a showcase of the famed Marlborough wine region. Residual Sugar: 3.8g/l. Well fruited entry and mid-palate, focused but lush. Dry to taste, this is an elegant wine with tight, intense fruit flavours, the gooseberry and herbs very pure, and cut by bracing acidity. 4.5 STARS Go to shop The Soho Wine Supply. -Wine Spectator Magazine, “It’s a new look for this well-loved Sauvignon Blanc from the family owned, Auckland-based Babich winery. -KensWineGuide.com, February, 2012, “Apple blossom, pear, nectarine and citrus flavors are lively and ripe, leading to a juicy finish.” Juicy passionfruit elements and mineral emerge and the mouthfeel is carried by very fine phenolic textures and crisp acid drive, leading to a long, fresh finish of gooseberries, florals and minerals. The nose is elegantly concentrated with a rich core of passionfruit and tropical fruit entwined with fresh herb aromas, along with soft notes of nettles and cut-grass. Passionfruit, passionfruit, passionfruit! Marlborough Sauvignon Blanc tends to be more pungent and intensely flavoured, still with green fruit at its core but filled out with riper, tropical fruit flavours. Drink it now to 2013.” After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled. ‘It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. 90 POINTS Write a review Good balance and length.” Spicy. Lengthy finish, a delicious wine ready to enjoy from today and through 2023+. This upfront, in-your-face drop captures the essence of Marlborough Sauvignon Blanc. This Marlborough Sauvignon Blanc is aromatically expressive and generously flavoured with freshly cut herbs, scrumptious tropical fruit with subtle notes of blackcurrant leaf. The 2010 vintage is weighty and dry, fleshy and sweet-fruited, with rich tropical-fruit flavours, moderate acidity and a well-rounded finish. Balance is fresh and lingering. Best delivered daily. Crunchy summer salads and green peppers, or think any 'green' dish with parsley, rosemary, basil, cilantro or mint, and you'll find it a great food match. Ottawa Citizen newspaper, Canada, Jan 2015, Alcohol: 13.0% At the winery the grapes were pressed into stainless steel tanks for cold settling before gently racking off juice lees. The wine the world fell in love with. Residual Sugar: 3.0g/L. Dry to taste, the palate is bright, refreshing and lively with crisp acidity enlivening the aromatic gooseberry, white floral and stone-fruit flavours. Jules Taylor Marlborough Sauvignon Blanc 2018. The family-owned winery produces a staggering assortment of wines from across New Zealand; however, this Marlborough Sauvignon Blanc is the one we’re most familiar with. It's a grape that, within a row - and even within a bunch - has an incredible diversity of pure flavour. Sitting at the top of South Island, Marlborough is New Zealand's superstar, famous for iconic Sauvignon Blanc. This is a soft, smooth, upfront and gently luscious Sauvignon Blanc. The flavor profile is a tasty gentle grapefruit with hints of pear. The palate is an explosion of sweet blackcurrant followed up with lemon and spice. Firm, crisp, refreshing and dry. JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2020. The softer character makes it attractive on its own or served with fish or seafood dishes.” Sip chilled or pair with lighter dishes such as shellfish, poultry and salads. This is an elegant, lively and refreshing Sauvignon Blanc with bright, aromatic fruit and fine-textured linearity.” However, those seeking something different will be … -Daenna Van Mulligen, www.winediva.ca,  May 2016, Alcohol: 13.0% The nose is very fine and intense with fresh pungent passionfruit and gooseberry aromas, along with herbal notes, still quite tightly bound. Vibrant Waihopai Sauvignon, full of guava and gooseberry. This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. This Sauvignon Blanc has a creamy mid-palate. The palate has a very supple, fleshy feel with beautifully fresh acidity holding tropical-fruit flavors long and fresh.” Bright light lemon/green, it has fresh, very ripe, tropical fruit aromas and flavours, with hints of passionfruit, peaches and limes, excellent richness and a rounded finish. DOUBLE GOLD MEDAL -China Wine & Spirits Awards Best Value 2013, DOUBLE GOLD MEDAL -San Francisco International Wine Competition 2013, SILVER MEDAL -International Wine Guide 2013, 5 STARS -Winestate Magazine, Special Edition 2012, 91 POINTS -Sam Kim, www.wineorbit.co.nz , Sept 2012, 90 POINTS -Steve Thurlow, WineAlign, National Post – Canada, August 2013, “A lovely expression of classic Marlborough style, the bouquet is perfumed with white peach, feijoa, capsicum and floral notes. Well made and ready from today and through 2023.” Freshly aromatic, the latest vintage is mouth-filling, fleshy and dry, with ripe tropical-fruit flavours, crisp acidity and very good vigour and depth.” Jules Taylor Marlborough Sauvignon Blanc 2020. The entry is sweet-fruited and juice with tropical fruits and blackcurrant. Dry to taste and medium-bodied, tightly bound flavours of aromatic gooseberry fruit, white florals and passionfruit are lifted by esters and crisp acidity. JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2018. 4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2013, “This has a bright melon, gooseberry, lime and passionfruit nose, some gentle, grassy, fresh cut herbs too. 4 STARS 17+/20 pH: 3.30 Alcohol: 13.0% Exuberantly fruity with mango, passionfruit, peach-skin and honeydew melon. -Lettie Teague, The Wall Street Journal, June 13, 2016, “Celebrating 100 years of winemaking is no small feat, yet Auckland-based Babich is doing just that in 2016. Dark Horse Sauvignon Blanc 75Cl. -Ottawacitizen.com, July 2016, “Celebrating 100 years of winemaking is no small feat, yet Auckland-based Babich is doing just that in 2016. Riper, rounder, with limes, melons and fruit salad in the mix” World-class New Zealand Sauvignon Blanc from an epic family winemaking team Exuberantly fruity yet crisp and refreshing, let Bill and Claudia show you why Marlborough is THE place for Sauvignon Blanc. Delightful – with or without food.” To discover our wines, please verify you are over the legal drinking age in your country. Jules Taylor Marlborough Sauvignon Blanc 2020. The flavours are straightforward with a little esters lift, and carry through to a soft-textured finish that recedes gently. pH: 3.2 Grapes from our various Marlborough vineyards were picked, crushed and pressed at perfect ripeness. -Steve Thurlow, WineAlign, National Post – Canada, August 2013, Alcohol: 13.0% 93 POINTS -Cameron Douglas MS, The Shout Dec 2020, “Already drinking well, this is a ripely scented, sweet-fruited wine. Look for an excellent, juicy, balanced combination of concentrated, complex fruit and bright, clean acidity.” – Fresh, crisp and clean with zesty flavors of ripe tropical fruits, especially passionfruit and pineapple with subtle hints of green herbs. Serious, crisp, dry sauvignon blanc with citrus, grapefruit, passionfruit, lime zest and a suggestion of savoury struck-flint character. It is got a rich creamy palate with the fruit well supported by lemony acidity. Dry ans elegant, this is still youthful and tight in presentation, with restrained stonefruit, lime and gooseberry flavours, all quite subtly nuanced and interwoven. pH: 3.3 Gentle acidity aids drinkability.” -Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011, “Sauvignon, but not as we know it Scotty. -Wine Spectator, Issue 30 Apr 2017. pH: 3.45 A well-balanced wine with the palate weight, sweet fruit flavours and the crisp acidity usually associated with this style. Roll up your sleeves people! Enjoy with roast herbed chicken.” It's medium bodied and plump, with decent length and broad-based appeal. pH: 3.2 -Bob Campbell MW, www.bobswinereviews.com, Oct 2011, “Babich’s 2011 Sauvignon Blanc offers pronounced notes of ripe apples, pear slices and lemon peel with a whiff of hemp. Fresh & Fruity. -Raymond Chan, www.raymondchanwinereviews.co.nz, July 2016, “Babich favours ‘a fuller, riper, softer’ Sauvignon Blanc. -Sam Kim, www.wineorbit.co.nz , Sept 2012, “Very pale straw colour, pale on rim. It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than it’s other Marlborough vineyards. 18/20 Then came the best part; each batch was tasted, and the final blend created! Light-bodied and with bright acidity, the citrus flavours explode on the palate, bringing ripe lemon, grapefruit and a hint of lime with underlying green apple notes. The entry is all upfront fruit salad, with extra lashings of pear and some kiwifruit. This fruit-driven new world style wine is what we all come to love and expect of Marlborough Sauvignon Blanc. Expect a thrilling rush of pure citrus and tropical fruit flavors. TA: 7.4g/l Company Bay Marlborough Sauvignon Blanc. There’s richness in the texture of this dry white that goes well with white fish, seafood, and poultry.” Zesty on the tongue, with plenty of flvaours. Very fine, tightly bound, elegant and vibrant aromas of gooseberries and green capsicums feature with minerally notes and delicate lifted esters on bouquet. SILVER MEDAL – New York Wine & Spirits Competition 2019, SILVER MEDAL – Global Sauvignon Blanc Masters 2019, DOUBLE GOLD MEDAL – China Wine & Spirits Awards 2020. The combination makes it ideal as a refreshing summer white, but with a little added food-pairing flexibility—especially oysters. TOP 100 TROPHY – Marlborough Wine of the Year – China Wine & Spirits Awards Best Value 2016, DOUBLE GOLD MEDAL – China Wine & Spirits Awards Best Value 2016, GOLD MEDAL – San Francisco International Wine Competition 2016, SILVER MEDAL – New York Wine & Spirits Competition 2015, SILVER MEDAL – International Wine & Spirit Competition 2015, 4 STARS – Michael Cooper, Listener, 21 Nov 2015, 4 STARS – Cuisine Magazine, Dec 2015 issue, SILVER MEDAL – 2016 Sunset International Wine Competition, SILVER MEDAL – Los Angeles International Wine Competition 2016, 4 STARS – Vines Magazine, www.vinemag.com, Spring 2016, SILVER MEDAL – New York World Wine & Spirits Competition 2016, “Ripe, fruity and vibrant with sweet hay and ripe bell-pepper then tropical and citrus fruit aromas of pineapple, apple and grape fruit, quite simple. DOUBLE GOLD – China Wine & Spirits Awards 2020, SILVER MEDAL – New York International Wine Competition 2020, 93 POINTS – Cameron Douglas MS, The Shout Dec 2020, 4 STARS – BEST VALUE – Winestate Magazine, March  2021 issue, “Plenty of intense lime and passion-fruit aromas here with mango, too. The finish is dry and rather refreshing. 4 STARS The wine is softly perfumed with broom and tropical notes. Each block was individually tended throughout the season, ensuring grapes reached optimum ripeness. -Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012, “Pure, fresh, crisp Sauvignon Blanc with light gooseberry, grapefruit and green capsicum flavours plus a subtle passionfruit influence.” It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. ), Alcohol: 13.0% The 2011 vintage is ripely scented, with a distinct suggestion of ‘sweaty armpit’. An archetypical Marlborough Sauvignon Blanc.” -Warren Barton, The Dominion Post Christmas Wine Guide 2010, “This is textbook, 100% Marlborough Sauvignon Blanc cool-fermented in stainless-steel to 13.0% alc. The aroma is fragrant and herbal, the palate fresh and lively. Light to medium-bodied, dry, crisp, the palate is straightforward and linear in its delivery of clean, thirst-quenching flavors” It’s punchy on the palate but has a creamy edge. TA: 7.9g/l 4 STARS pH: 3.4 It’s pristine and pure, with aromas and flavors of gooseberries and hints of nectarine and snow pea pods. MARLBOROUGH SAUVIGNON BLANC Stoneleigh Sauvignon Blanc is renowned for its ripe tropical fruit flavours. However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. Thankfully, harvest was able to continue and the weather played its part superbly. The palate is seamless and very fine-textured, showing very well-handled phenolics, and the crisp acidity carries the gooseberry, mineral and tropical fruit through to a long finish. Residual Sugar: 3.1g/l. That's Because Back In 1974, We Produced NZ's Very First Sauvignon Blanc. Residual Sugar: 3.9g/l. Juicy and mouth-filling with layers of fruit including gooseberry, blackcurrant and lemon, there is a line of minerality and touch of capsicum also. A wine for enjoying well-chilled, in its youth, on a warm afternoon. The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit. At its best: now to 2012.” Enjoy – Ken” 4 STARS Residual Sugar: 3.6g/l. The bouquet is fresh, with ripe tropical-fruit aromas; the palate is mouthfilling, with strong, vibrant, passionfruit-evoking flavours, in a non-herbaceous, but still lively and appetisingly crisp, style.” Palate offers a big, rich mouthfeel of lime, asparagus and gooseberry flavours with a lovely citrus acid finish. 4 STARS 4 STARS The last substantial rainfall of summer was on 17th December and after that Marlborough dried out. Serve as an aperitif, with seafood and goats cheese over the next 2 years.” -Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013, “Babich aims for a riper style of Sauvignon Blanc with more tropical fruit flavours and fleshy texture than the assertive, high acidity style favoured by other Marlborough producers. Expressive and immediately likeable.” After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled. Marlborough is about world famous Sauvignon Blanc from New Zealand’s largest winegrowing region, and the soils and enviable climate that create it. Want in? Loveblock Marlborough Sauvignon Blanc 2019 Review This is a Marlborough Savvi B that has all the Marlborough Savvi B stuff that has made the region famous. Textured and sweet fruited, current, gooseberry, apple and ripe citrus with juicy green notes and a gentle spice. 87 POINTS Time to gather the troops, cook up a storm, lay the table and decide on your chosen few. the juice was fermented in stainless steel tanks at various temperatures, and with a mix of wild and inoculated yeast, to capture the unique combined qualities of Marlborough Sauvignon Blanc and also build in some textural and flavour complexity. After harvest the grapes were quickly crushed and pressed into stainless steel tanks where the juice was fermented at controlled cool temperatures to capture the intense varietal flavours of this wine. Here At Matua, Sauvignon Blanc Is Pretty Special. Pair it with fresh oysters for a real treat.” Bottle (750ml) Standard delivery 1 week No minimum order. 89 POINTS -Cameron Douglas, Master Sommelier, NZ Liquor News Sept 2015 issue, “Babich favours a “fuller, riper, softer” style of sauvignon blanc. 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