- The Washington Times - Tuesday, March 22, 2005

Matua Valley, Sauvignon Blanc, Marlborough, 2004, $12

So crisp and refreshing that it seems almost bracing, this is a classic New Zealand sauvignon blanc, a perfect wine for springtime sipping. Pair it with shellfish, light poultry dishes or salads, and toast the promise of warm days ahead.

Sauvignon blanc has been grown in Marlborough, at the northern tip of New Zealand’s South Island, for only a generation or so, but Marlborough vintners are widely acknowledged today as world leaders with this grape variety. The combination of stony, glacial soils and an ideal climate (warm days and cool nights, with an exceptional amount of sunshine) yields wines with vibrant, vivacious personalities. They make you sit up and take notice.

Marlborough sauvignon blanc tastes especially good in spring because its character matches the season’s — a core of warmth within a cool, tingly exterior. But like spring, its charm proves fleeting. This wine will never taste better than it does now. So don’t cellar it; just enjoy it. (Imported by Beringer Blass.)



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