SILVER MEDAL – New York Wine & Spirits Competition 2019, SILVER MEDAL – Global Sauvignon Blanc Masters 2019, DOUBLE GOLD MEDAL – China Wine & Spirits Awards 2020. That's Because Back In 1974, We Produced NZ's Very First Sauvignon Blanc. -Sam Kim, www.wineorbit.co.nz, March 2014, “Lemon, grapefruit and green apple flavors show a juicy acidity, with details of orange zest and chamomile on the finish.” The palate is well proportioned with refreshing tropical flavors that linger on the seductive finish. pH: 3.30 -Joe Czerwinski, Wine Advocate Feb 2018, “Bright, pale straw-yellow colour with light green hues, lighter edged. © 2021 Jules Taylor Wines. Serious, crisp, dry sauvignon blanc with citrus, grapefruit, passionfruit, lime zest and a suggestion of savoury struck-flint character. Dry to taste, light, smooth-flowing, juicy and moderately luscious flavours of gooseberries and tropical fruits show on a mellow, mildly racy palate. Pair it with fresh oysters for a real treat.” -Christopher Waters, Toronto Sun, 19 Feb 2014, “Lean, green grassy style, with excellent varietal lift and expression. pH: 3.2 94 POINTS - BOB CAMPBELL M.W. The result is a highly aromatic nose that's unmistakably Marlborough but with individuality. 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. The palate is juicy and smooth with lovely fruit intensity and well balanced acidity providing a pleasant crisp finish. After extensive tastings by the winemakers this blend was assembled, lightly fined and bottled. Pinot Noir Going from strength to strength as committed growers refine both clones and sites. TASTING NOTES. 89 POINTS -Winestate Magazine, Special Edition 2012, “This is a classic Marlborough Sauvignon Blanc, produced in a consistent style. This Marlborough Sauvignon Blanc is aromatically expressive and generously flavoured with freshly cut herbs, scrumptious tropical fruit with subtle notes of blackcurrant leaf. Good now – great with time!” Well made and ready from today and through 2023.” Dry to taste, the palate is bright, refreshing and lively with crisp acidity enlivening the aromatic gooseberry, white floral and stone-fruit flavours. pH: 3.39 Grapes from our various Marlborough vineyards were picked, crushed and pressed at perfect ripeness. The combination makes it ideal as a refreshing summer white, but with a little added food-pairing flexibility—especially oysters. Enjoy with roast herbed chicken.” -Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2014, “Nectarine, ripe citrus, feijoa and dill fragrance sets the scene for a delightful palate that’s filled with attractive flavours and refreshing acidity. White stone fruits and blackcurrant leaf flavours meets notes of lime and nectarine, with a long, persistent finish. Sauvignon Blanc Pungently aromatic, vividly pure fruit, herbaceous and exotically tropical, plus mineral depths, Marlborough Sauvignon Blanc is an international brand in its own right. The finish maintains focus well. Serve as an aperitif, with antipasto or seafood over the next 18 months – 2 years.” 2018. Well fruited entry and mid-palate, focused but lush. -Lisa Perrotti-Brown, Wine Advocate, June 2017, “Bright, very pale straw-yellow colour with slight green hues, near colourless on the rim. Fresh, crisp and clean with zesty flavors of ripe tropical fruits, especially passionfruit and pineapple with subtle hints of green herbs. 4 STARS At its best: now to 2012.” TA: 7.9g/l A wine for enjoying well-chilled, in its youth, on a warm afternoon. The aromatics grow in breadth and depth with aeration. This is a softly rich and succulent, passionfruity Sauvignon Blanc with a fresh mouthfeel and a lively line.” It has a kiss of sweetness on the palate, nicely offset with racy acidity. Marlborough Estates. Medium weight and textural - good flesh with a zesty finish. A combination of barrel and cool tank fermentation has added complexity and interest to this intensely flavourful wine. The entry is sweet-fruited and juice with tropical fruits and blackcurrant. pH: 3.4 4 STARS Perfumed and lifted with passionfruit, blackcurrant and sweet herbs. 4 STARS -Sam Kim, www.wineorbit.co.nz , Sept 2012, “Very pale straw colour, pale on rim. -Ted McIntyre, www.travelinggolfer.net, “Made mainly from estate vineyards, Babich consistently offers a tasty and refreshing sauvignon blanc with riper tropical and citrus fruit notes and richer texture than many of its Marlborough neighbours.” In a sheltered corner of the Malborough region, grapes grown by the sea give this exquisite Sauvignon Blanc its complex aromas and soft texture. Dry to taste and medium-bodied, the palate has moderately rich and gently succulent flavours of passionfruit and tropical fruit with subtle notes of fresh herbs and delicate nuances of nettles and cut-grass. 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. ” The nose displays gooseberry, herbal and tropical notes. 90 POINTS Now, Marlborough Sauvy Is World Famous For Its Unique, Fresh Flavours TA: 7.4g/l Classically expressed and very appealing. -Chris Waters, The Globe and Mail – March 25th 2020, This Sauvignon Blanc screams out for seafood (think fresh oysters! Perfect match for seafood - particularly oysters! 89 POINTS Serve as an aperitif, with seafood and goats cheese over the next 2 years.” -Tizwine.com, November, 2010, “Joe Babich favours ‘a fuller, riper, softer style of Sauvignon Blanc. -Chris Waters, Vine, Canada, March/April 2014 issue, “Light, fresh and agreeably tangy Sauvignon Blanc with green capsicum, guava, grapefruit and gooseberry flavours. 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. Jules loves this wine because it is so expressive of the site where it’s grown. The perfect wine to have with crayfish.” It's medium bodied and plump, with decent length and broad-based appeal. The fruit flavours combine with mouthwatering intensity and juicy acidity, giving way to a long, zesty, perfectly balanced finish. -Lisa Perrotti-Brown, www.erobertparker.com, #224, Apr 2016, “You don’t have to pay a lot to get a well-made New Zealand Sauvignon, and this bottling from the reliable Babich brand is proof that solid sub-$15 values can readily be found. Grapes from our various Marlborough vineyards were picked, crushed and pressed at perfect ripeness. Specially Selected by our Wine Makers. At the winery the grapes were pressed into stainless steel tanks for cold settling before gently racking off juice lees. It’s pristine and pure, with aromas and flavors of gooseberries and hints of nectarine and snow pea pods. Exuberantly fruity with mango, passionfruit, peach-skin and honeydew melon. Marlborough is about world famous Sauvignon Blanc from New Zealand’s largest winegrowing region, and the soils and enviable climate that create it. This wasn’t obvious early in January as ash drifting across from the Australian bushfires resulted in a lot of cooler cloudy weather to keep the vineyards green. 2020. Friendly and approachable, a lovely sauvignon with great drinkability.” pH: 3.3 Spicy. Solid effort.” All Rights Reserved. This consistent benchmark of New Zealand Sauvignon Blanc never disappoints — drink this fresh white with shellfish, light and creamy cheeses or oysters.” This is an elegant, firm-lined, dry Sauvignon Blanc with lifted aromatics. The palate is an explosion of sweet blackcurrant followed up with lemon and spice. Offer. The nose is very fine and intense with fresh pungent passionfruit and gooseberry aromas, along with herbal notes, still quite tightly bound. Time to gather the troops, cook up a storm, lay the table and decide on your chosen few. This Sauvignon Blanc has a gentle power with a dry lingering finish. -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.” Try it alongside a salad of tomatoes with balsamic vinegar and fresh herbs. Now, Marlborough Sauvy Is World Famous For Its Unique, Fresh Flavors JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2020. GOLD MEDAL – China Wine & Spirits Awards 2019, SILVER MEDAL – Global Sauvignon Blanc Masters 2018, 90 POINTS – Decanter World Wine Awards 2019, “Voluptuous aromas of melon and guava. The resulting wine was then filtered and bottled, and sealed with a screwcap to ensure perfect freshness. Jules Taylor Marlborough Sauvignon Blanc 2018. TA: 6.6g/l -Cameron Douglas, Master Sommelier, NZ Liquor News Sept 2015 issue, “Babich favours a “fuller, riper, softer” style of sauvignon blanc. The acidity is well pitched and contributes a zesty texture. -Daenna Van Mulligen, www.winediva.ca,  May 2016, Alcohol: 13.0% -Michael Cooper, NZ Listener Magazine, Oct, 2010, “Good tropical fruit both on the nose and in the palate with balanced acidity and decent length. 90 POINTS – JamesSuckling.com Nov 2020, “An enticing, fresh, varietal and pure fruited bouquet followed by flavours of apple and lemon, pink grapefruit, a touch of quince then tropical fruit flavours of pineapple and mango. Bottle (750ml) Standard delivery 1 week No minimum order. Aromas of blackcurrant and gooseberry over tropical fruits and citrus with a trace of jasmine. Residual Sugar: 3.8g/l. -Regan Drew, QueenslandTimes, 24 Oct 2015, Alcohol: 13.0% This Sauvignon sees a bit of skin contact and a short time in oak. However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. 4 STARS Pair with the obvious seafood, or with fresh herb and chevre quiche or noodles in a herb and butter sauce.” 90/100 -Uncorked Magazine, Canada- Ben MacPhee-Sigurdson, March 2011, “It’s ripe and gently aromatic on the nose displaying stonefruit, lime and capsicum characters. Fabulous bouquet of SB with intensity and power, a core of fruit, spice, layers of fresh herbs and definitive stony minerality. Marlborough Sauvignon Blanc This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. -KensWineGuide.com, February, 2012, “Apple blossom, pear, nectarine and citrus flavors are lively and ripe, leading to a juicy finish.” I would pair this very good value Sauvignon Blanc with pan seared scallops. GOLD MEDAL, 95 POINTS – (Best White Wine Score – les grandes médaille – 1 of only 6 awarded) -Concours Prix du public 2011,Quebec, Canada, SILVER MEDAL -San Francisco Wine Competition, SILVER MEDAL, 90 POINTS -Cathay Pacific Hong Kong International Wine and Spirit Competition, 4 STARS, -Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011, 4 STARS, 18/20 -Raymond Chan Wine Reviews, www.raymondchanwinereviews.co.nz, Jan 2011, 90/100 -Uncorked Magazine, Canada- Ben MacPhee-Sigurdson, March 2011, 4 STARS, 87 POINTS -Sam Kim, Wine Orbit, Feb, 2011, “Very easy to enjoy, this is not a dramatic, “leap-out-of-the-glass” style. -2013 Penguin Wine Guide, “Complex, lifted bouquet – all grassy and tropical. 91 POINTS Residual Sugar: 4g/l, GOLD MEDAL & TROPHY (BEST VALUE NEW ZEALAND WINE) -China Best Value Wine & Spirits Awards 2012, SILVER MEDAL -San Francisco International Wine Competition 2012, 4 STARS -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012, 4 STARS -Bob Campbell MW, www.bobswinereviews.com, Oct 2011, 4 STARS -Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011, 89 POINTS -KensWineGuide.com, February, 2012, “A young, fresh wine that is almost jumping out of the glass – this is a delightful drink. This upfront, in-your-face drop captures the essence of Marlborough Sauvignon Blanc. pH: 3.45 It has a kiss of sweetness on the palate, which is off-set with vibrant acidity. to harvest each block individually once the fruit was ripe and the flavours were perfect. pH: 3.2 The flavours are straightforward with a little esters lift, and carry through to a soft-textured finish that recedes gently. The finish is dry and rather refreshing. Good balance and length.” Very long with lingering passionfruit. On Monday 23rd March, as we were handpicking our first Sauvignon Blanc, we heard that New Zealand was heading into lockdown for a month. -WineNZ Magazine, Summer Issue 2010, “Lemon and lime notes dominate on the nose, with modest grassiness and almost none of the bitter bell pepper notes sometimes found in other Kiwi Sauvignon Blanc. Apart from the stress caused by virus, the actual harvest was a breeze with some of the best condition fruit we have ever seen. pH: 3.3 Dry ans elegant, this is still youthful and tight in presentation, with restrained stonefruit, lime and gooseberry flavours, all quite subtly nuanced and interwoven. Then came the best part; each batch was tasted, and the final blend created! It is got a rich creamy palate with the fruit well supported by lemony acidity. TA: 7.8g/l Vibrant Waihopai Sauvignon, full of guava and gooseberry. 91 POINTS Enjoy – Ken” It’s all about the vibrant fruit, zingy and zesty with gooseberry and grapey notes. Dreyfus Ashby’s new Marlborough Estate Reserve Sauvignon Blanc, crafted by the remarkable Alana McGettigan, a leader among New Zealand’s new generation of winemakers with expertise in genetics and biochemistry, is a groundbreaker that in some ways is the beginning of a fresh direction for Marlborough Sauvignon Blanc. Cut green and red smells, followed by the inevitable passionfruit, hints of ripe mushy tropical melon, attractive without any “cat’s pee”. Medium-bodied with a good amount of freshness and varietal character, it finishes medium-long and with good balance.” TA: 7.4g/l -Rod Phillips, Ottawa Citizen, May 7th 2014, “Babich aims for a riper style of Sauvignon Blanc with more tropical flavours and fleshy texture that the assertive, high acidity style favoured by other Marlborough producers. Your expectations will be realized – a vibrant Marlborough style, which pops with grapefruit and guava, nettles and capsicum, passionfruit and grass clippings. 4.5 STARS 4 STARS 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. Here At Matua, Sauvignon Blanc Is Pretty Special. This is a youthfully tight Sauvignon Blanc with gooseberry and tropical fruit lifted by fresh esters, showing a little grip.” MARLBOROUGH SAUVIGNON BLANC Stoneleigh Sauvignon Blanc is renowned for its ripe tropical fruit flavours. 17+/20 "Pa Road" Marlborough Sauvignon Blanc, te Pa Family Vineyards, New Zealand, Marlborough, Sauvignon Blanc $ 12.92. inc. 20% sales tax. Drink it now to 2013.” Here At Matua, Sauvignon Blanc Is Pretty Special. Fresh and juicy fruit, with nettle and herbal notes take the mid palate to the finish to join agreeably with guava and lime. MARLBOROUGH SAUVIGNON BLANC. 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. Sauvignon Blanc was commercially produced on our shores for the first time in the 1970s and is now New Zealand’s most widely planted variety. This wine is clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough. 4 STARS 10 Years Later, We Were Making It In Marlborough. 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. -Wine Spectator, Issue 30 Apr 2017. -International Wine Challenge 2011 – UK. Residual Sugar: 3.5g/L. A snazzy little people-pleaser, our Pinot Gris is designed to freshen and delight. Very pale straw-yellow colour with green hues, this has a pristine bouquet of English gooseberries with excellent clarity and intensity. However, those seeking something different will be … A nicely crafted texture here, supporting a riot of passion-fruit aromas and flavors. S. 1. Vibrant tropical and citrus aromas of passionfruit, lime and pink grapefruit leap from the glass, supported by exotic notes of lemongrass and Vietnamese mint. Crunch finish.” Rounded and crisp. The nose is softly full with lifted fermentation esters melded with gooseberry fruit, fresh herbs, green capsicums and tropical fruits, unveiling some passionfruit. -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012, “This tart Sauvignon Blanc will complement a variety of dishes, with a vibrant nose of tropical and herbal notes and a fruity, layered, lush palate. Offering terrific fruit purity and vibrancy, the wine shows grapefruit, Granny Smith apple, nectarine and lemon zest aromas on the nose, followed by a concentrated palate that delivers excellent fruit power and persistency. Crisp and clean in the mouth, this medium bodied Sauvignon offers a decent mouthful of flavor and a medium-long apple laced finish. Quite a contrast from the typically grassier wines from this vintage. To discover our wines, please verify you are over the legal drinking age in your country. -Bob Campbell, www.bobswinereviews.com, Dec 2013, “From New Zealand’s Marlborough region, this is a vibrant and flavourful sauvignon that goes exceptionally well with white fish and shellfish. Ottawa Citizen newspaper, Canada, Jan 2015, Alcohol: 13.0% The palate is mouthwatering with linearity and a concentrated core, the racy acid enlivening the aromatics and fermentation esters. Lemongrass leads to lime on the lingering and mouth-watering finish. 90 POINTS This Sauvignon Blanc is typically pungent with grapefruit, lantana and blackcurrant. The palate is intense and vibrant with a lengthy crisp finish.” -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. Medium-bodied and adequately concentrated, it should drink well for a year or two.” This Sauvignon Blanc has a creamy mid-palate. TA: 6.5g/L With a dedicated harvesting crew on hand we were able On the palate – just dry with sweet lemon and apple fruit flavours, a touch of white peach and quite a lot of pineapple tropical fruit suggestions; light weight, crisp and fresh, balanced and well made.” The 2010 vintage is weighty and dry, fleshy and sweet-fruited, with rich tropical-fruit flavours, moderate acidity and a well-rounded finish. -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. 4.5 STARS Dry to taste, this is an elegant wine with tight, intense fruit flavours, the gooseberry and herbs very pure, and cut by bracing acidity. This gives concentrated flavours of gooseberry and passion fruit with a herbal note and long finish. This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. 88 POINTS The palate is very tangy and crisp, sweet fruit balances out the acidity. Sauvignon blanc may be Marlborough's bread and butter, but that's by no means all it has going for it. Musk melon, lime and an intriguing minerality dominate the nose. Pleasant texture on the palate with a full, ripe mouthfeel ending on a citrus finish.” After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled. Quite an elegant style, the uncomplicated gooseberry, green capsicum and grassy flavours are bright and clean. Zesty on the tongue, with plenty of flvaours. Residual Sugar: 3.6g/l. Full-bodied, it has tropical fruit flavours, showing very good depth, fresh acidity and a dry finish.” This is a crisp, complex New Zealand Sauv Blanc from across the globe – for less than $13 a bottle! The softer character makes it attractive on its own or served with fish or seafood dishes.” Minimal skin contact, oxygen levels controlled, DOUBLE GOLD – New York World Wine & Spirits Competition 2016, DOUBLE GOLD MEDAL – WSWA 74th Annual Convention and Exposition Wine & Spirits Tasting Competition 2017, BEST IN SHOW – BEST SAUVIGNON BLANC – New York Wine & Spirits Competition 2016, DOUBLE GOLD – China Wine & Spirits Awards 2017, TROPHY – New Zealand Wine of the Year – China Wine & Spirits Awards 2017, SILVER MEDAL – Marlborough Wine Show 2016, SILVER MEDAL – The Drinks Business – Sauvignon Blanc Masters 2016, SILVER MEDAL – San Francisco International Wine Competition 2017, 89 POINTS – Wine Spectator issue Apr 30, 2017, “The 2016 Sauvignon Blanc is scented of gooseberries, green apples and grass with a hint of bell peppers. 10 Years Later, We Were Making It In Marlborough. The palate is a basket of sun-ripened stone fruits and passionfruit, blackcurrant with just a touch of grapefruit. 4 STARS – Winestate Magazine, March 2021 issue. -Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015, “Smooth and fresh, with peach and nectarine notes up front and a core crisp citrus flavors. There’s richness in the texture of this dry white that goes well with white fish, seafood, and poultry.” Ripe with gooseberry, melon and citrus flavours, this is nicely weighted wine with balanced alcohol.” 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. Sip chilled or pair with lighter dishes such as shellfish, poultry and salads. Refreshing finish.” 88 POINTS Balance is fresh and lingering. Aromas of lemon blossom, lime and blackcurrant with a touch of guava. SILVER MEDAL – NZ International Wine Show 2013, SILVER MEDAL – International Wine & Spirits Competition 2013, 88 POINTS – Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013, 4 STARS – Michael Cooper, www.michaelcooper.co.nz, August 2013, 4 STARS – Winestate Magazine, January 2014, SILVER MEDAL – China Best Value Wine & Spirits Awards 2014, 4 STARS -Chris Waters, Vine, Canada, March/April 2014 issue, SILVER MEDAL – 2014 San Francisco International Wine Competition, “The 2013 vintage is mouthfilling and generous. (DVM)” This has good energy and the fruit is underlined by a dry phenolic, textural line that provides a firm core carrying through to a dry, moderately long finish. -Daenna Van Mulligen, Wine Diva, June, 2012. ‘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. 4 STARS -Winestate Magazine, Special Edition 2013, “Bright, even, pale straw-yellow colour with slight green hues. Good focus.” An archetypical Marlborough Sauvignon Blanc.” -Raymond Chan, www.raymondchanwinereviews.co.nz, October 2011, “Attractive, delicately succulent wine with passion fruit/tropical fruits, red capsicum and a suggestion of tree fruit flavours. In the mouth this wine is just lovely; intense yet poised, gently textured but not at the expense of definition, well endowed with grapefruit, lime and edgy minerality. In the last week or so the nights cooled off, allowing extra time for flavour development heading into harvest. Very good length. Dry on palate, the freshness and liveliness of the fruit is the feature. TA: 6.5g/l 18/20 TOP 100 Lovely concentration followed with a lengthy citrus zesty finish. This is the classic Babich Wines style that complements a variety of foods, or drinks equally well on its own. Made in the classic Marlborough style, it is juicy with peach, guava, tangerine, lime, elderflower and grass notes. JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2018. 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. This fruit-driven new world style wine is what we all come to love and expect of Marlborough Sauvignon Blanc. -Wine Spectator Magazine, “It’s a new look for this well-loved Sauvignon Blanc from the family owned, Auckland-based Babich winery. 88 POINTS Marlborough, New Zealand- A distinctive and aromatic Sauvignon Blanc, delivering bright and lively gooseberry and passion fruit characters with a hint of lime. After extensive tasting trials by the winemakers, this Sauvignon Blanc was blended, finished and bottled. For your Marlborough Sauvignon Blanc, Ben harvested grapes in the cool of the night from a pair of his very own family vineyards, bringing you a whirl of juicy fruit flavors and signature fresh, citrusy elegance.

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