Attributes:
|
| Producer: |
Saint Clair
|
| Region: |
Marlborough, Australia/New Zealand
|
| Varietal: |
Sauvignon Blanc
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| Bottle Size: |
750 ML
|
2006: WineSpectator Rating: 90
|
| Flavors: |
grapefruit, grass, mineral
|
2006: WineEnthusiast Rating: 87
|
| Complexity: |
rich
|
| Texture: |
fleshy
|
2006: WineAndSpirits Rating: 86
|
| Flavors: |
grapefruit, peach
|
2005: WineSpectator Rating: 87
|
| Acidity: |
bright
|
| Flavors: |
grapefruit, lime
|
2005: CGCW Rating: 84
|
| Fruit: |
juicy
|
2004: WineSpectator Rating: 91
|
| Acidity: |
bright, lively
|
| Complexity: |
focused
|
| Flavors: |
lime, mineral
|
2003: WineSpectator Rating: 88
|
| Acidity: |
bright
|
| Flavors: |
lime, peach
|
Food Matches:
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| Cheese:
|
Feta, Goat Cheese, Mozzarella, Ricotta, Swiss |
| Fish or Shellfish:
|
Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab |
| Fruits & Nuts:
|
Citrus Fruits, Mango Salsa |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme |
| Poultry & Eggs:
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Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen |
| Sauces:
|
Vinaigrette |
| Vegetables:
|
Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato |
Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.
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