WINEMAKER’S COMMENTS Ripe lime and gooseberry characters dominate the nose with hints of passionfruit, lychees and ne...Read more...
Middle East Rice Tabbouleh featuring RiceSelect™ Texmati® Light Brown Rice
Texmati® Light Brown Rice is a quick-cooking, all-natural rice that brings out the vibrancy of Middle Eastern dishes, especially when paired with Sauvignon Blanc Wines
Food Pairings for Villa Maria Marlborough Sauvignon Blanc Stelvin
Fruity nose, fresh crisp tasting wine
Crisp & refreshing
Really good. not as good as the 2007 Villa Maria Sauvignon, plan version.
Yummy, refreshing, good value Sauvignon Blanc. Pale straw in color. Aromas of grass, grapefruit, and gooseberry. Flavors of gooseberry, grapefruit pith, coriander, and a distinct mineral streak that really adds freshness. Not tropical and over the top. Good effort.
External Reviews for Villa Maria Marlborough Sauvignon Blanc Stelvin
A great example of New Zealand Sauvignon Blanc with typical ripe tropical-citrus fruit, zippy acidity and smoky, peppery flavors. Enjoy this with well-seasoned chicken, pork or fish dishes, especially if they're a little spicy.
Pale straw. Grassy nose with lots of passion fruit and a pleasant, intriguing vegetal quality to it. Lots of yummy lime and passionfruit on the palate, this wine is fuller and denser than many New Zealand Sauvignon Blancs and the crisp acidity is ... Cory Gowan. A Sauvignon Blanc wine from Marlborough in New Zealand. 2006 Villa Maria Sauvignon Blanc Cellar Selection Marlborough 750ml
Best Value Wine - NY Times, Wine of the Times 2007 New York Times. A Sauvignon Blanc wine from Marlborough in New Zealand. 2006 Villa Maria Sauvignon Blanc Cellar Selection Marlborough 750ml
WINEMAKER’S COMMENTS Ripe lime and gooseberry characters dominate the nose with hints of passionfruit, lychees and nettles. The wine is concentrated with vibrant fruit and mid palate richness, finishing rich and racy with excellent length and crispness (August 2006). VINTAGE Marlborough experienced a drier than normal year helping keep disease levels very low. The accumulated growing degree-days were slightly higher than the long-term average; this was due to warmer night-time temperatures as opposed to higher daytime temperatures. The fact the fruit was so clean enabled the harvesting to be at the optimal time so as to capture the ideal vineyard flavours. VINEYARDS The vineyards that provide the fruit for this wine are situated in both the Awatere and Wairau Valleys of Marlborough. The vineyards are managed to ensure ripe and clean fruit. Timely canopy management activities such as shoot thinning and leaf plucking along with an attention to vine health optimises the opportunity for the ideal vineyard flavours at harvest. The fruit was harvested in the cool of the night to ensure it arrived at the winery in pristine condition. WINEMAKING Each vineyard was harvested at optimum ripeness and processed separately to provide the greatest blending options. The fruit was gently pressed, cold settled and racked for fermentation. Cool fermentation techniques were employed to retain flavour and aromatics. After fermentation the wines remained on yeast lees for a few weeks to build mouth feel. The wines were then racked to be blended, gently fined, filtered and immediately bottled, capturing flavour freshness and richness.
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