Coopers Creek Sauvignon Blanc Marlborough 2009
Coopers Creek sits in the heart of the Huapai and Kumeu wine region, about 35km north west of Auckland. It is an area steeped in tradition and home to some of the oldest established vines in New Zealand. It was here, in 1980, that Andrew and Cynthia Hendry first established the Coopers Creek winery with the aim of producing the very highest quality wines, principally dry in style and reflecting New Zealand's outstanding cool climate viticultural conditions. This is absolutely classic Marlborough Sauvignon: vibrant gooseberry, passionfruit and nectarine backed with hints of herbaceousness. Impressive weight of flavour on the palate with richness and texture and a long finish. Young Sauvignon Blanc is a very refreshing aperitif. It is also a great accompaniment to seafood dishes, especially mussels, oysters and squid.
A bit of burnt citrus and lima aromas. Juicy and fresh with some raw vegetable character.
vegetal aromas of asparagus and cooked peas which is interesting. much better on the palate which offers citrus fruits, a little round
very grassy and found it a bit flat - not sure if it was me or the wine. could have been me, given that I did not get a lot of fruit in the wine either (and others did).
Smells of a compost pile, asparagus. Tastes of creamed corn.
Went well with Pizza. Not too acidic.
Overall, a clean, well balanced wine. Grassy notes prevail where fruit character is quite reserved. I found this wine to be somewhat lacking in acidity, as well as the corresponding citrus in its flavor profile. Not what I would typically expect from a Marlborough Sauvignon Blanc. Not bad, but not my cup of tea -- erm, glass of wine.
External Reviews for Coopers Creek Sauvignon Blanc Marlborough
"Hey, hey, Coopers Creek win'ry Bouquet of passionfruit and gooseberry Make way, for Coopers Creek win'ry Grapefruit on the palate, with brisk acidity All alone, New Zealand stands Best Sauv Blanc in all the lands Classic Marlborough; a place you can't ignore This '09 is colored pale yellow-green With a delightful finish that is crisp and clean" This Sauvignon Blanc pairs well with most seafood, particularly oysters on the half shell, or ceviche; but I enjoy it most with either dolmades or sashimi and, of course, Neil Young (preferably Harvest, On The Beach or American Stars 'N Bars, given that these albums came out around the time Sauvignon Blanc was first planted in Marlborough). Drink now and often.
Softly juicy, with an elegant display of ripe pear, nectarine and citrus flavors. Features a terrific texture, and the intensity kicks in on the detailed finish. Drink now.
Light and open-textured, playing its herb and lime character against green apple and pear fruit. This is appealing for its detail and finesse. Drink now.
Many New Zealand whites are bottled with screw caps, including this wine, whose bright and juicy flavors donrsquo;t need to age to be enjoyed. Its grapes came from several sites in Marlboroughrsquo;s Wairau Valley, each vinified separately before being blended into a vivid mouthful of nectarine, grapefruit and quince backed by racy acidity.
Marlborough, New Zealand produces wonderfully zesty Sauvignon Blancs. This one brims with aromas and flavors of gooseberry, and nectarine. It is perfect with seafood, asparagus and fish.
Fresh and citrusy, appealing for distinctive peach and orange-peel grace notes, with a crisp and open-textured finish. Drink now.
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