The vineyards of Nelson, on New Zealand’s South Island, lie about 50 miles west of Marlborough, the grape-growing region whose sauvignon blancs have brought this Pacific nation considerable international acclaim.
Similarly cool and breezy but blessed with richer soils, Nelson also excels with white grapes, particularly sauvignon.
This vibrant example from Seifreid, the area’s most successful producer, is a tour de force. If you’ve wondered why people make such a fuss about Kiwi sauvignon blanc, one sip will tell you all you need to know.
As its name suggests, sauvignon (from the French “sauvage,” meaning “savage”) has a wild side — a pungent, herbal, racy edge that can set teeth chattering and send nerves racing.
This edge is only really apparent in wines made from grapes grown in cool locales, and to date New Zealand vintners have been able to capture it in their wines more successfully than winemakers anywhere else.
Much like the top sauvignons from Marlborough, this Nelson wine tastes of grapefruit and green herbs, with a tropical undertone and a long, satisfying finish. It is slightly richer, though, making it more versatile as a food partner.
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