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grassy, pear, grapefruit, developed more prominent lemon, lime, and orange after a few hours; great value Read more
A nice wine with great crisp lemongrass and grapefruit. My fav Sauv Blanc for the price. Read more
Definitely my favorite Sav Blanc. It's crisp with a lot of flavor. Read more
Food Pairings for Kim Crawford Sauvignon Blanc Awatere Valley
grassy, pear, grapefruit, developed more prominent lemon, lime, and orange after a few hours; great value
A nice wine with great crisp lemongrass and grapefruit. My fav Sauv Blanc for the price.
Definitely my favorite Sav Blanc. It's crisp with a lot of flavor.
Mildly grassy with lots of grapefruit. It's a clean tasting wine with a sense of the classic sauvignon blanc heritage.
tender grapefruit and lemongrass
Crisp, clean, and reminds one of grapefruits. Very light (but pleasant) grass and lemon flavors.
Graperuit taste. Perfect for a nice hot summer evening with friends. Actually, perfect for any evening with friends. Very light and fruity.
External Reviews for Kim Crawford Sauvignon Blanc Awatere Valley
Explosively aromatic, brimming with spice, herb and peppery character, surprisingly docile in the mouth, with lovely pear, apple, melon and mineral flavors that linger enticingly. Impeccably balanced. Drink now.
This brisk and lively sauvignon has a touch of fat to round it. The green herb scents are classic Marlborough, the finish fresh as ocean air. Chill it for oysters.
Vibrant acidity plays with tropical fruit and a fresh grassiness. Soft and easy on the palate, a long full force finish that will leave you with banana and passion fruit on your mind.
Not overly aggressive, this light- to medium-weight Sauvignon Blanc features fresh leafy herbs, but also boasts plenty of melon and grapefruit to maintain its balance. A little soft on the finish, but clean, with lingering notes of pink grapefruit.
Kim Crawford has consistently offered a well-priced, quality Sauvignon Blanc since the winery was founded in 1996. The 2004 is no exception. Crawford keeps quality high by using grapes from low-yielding vineyards, but holds down costs with machine harvesting. The grapes come from four subareas in Marlborough, and the entire production was bottled with screw caps.
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