New Zealand

New Zealand is home to what many wine critics consider the world’s best Sauvignon Blanc. New Zealand red wines are typically made from a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec), or Pinot Noir. Recently, in Hawkes Bay, there have been wines made from Syrah, either solely or blends, as well as Tempranillo, Montepulciano and Sangiovese.

Greg Norman Sauvignon Blanc

Can a golfer make good wine?  Apparently so!  This Sauvignon Blanc from the Marlborough Region of New Zealand is “Bright and generous flavors of grapefruit, fresh citrus and tropical notes of pineapple and passion fruit. Light and flavorful on the palate with balanced, refreshing acidity.

Ab
Abigail Rose 2014 Sauvignon Blanc – This pale yellow sauvignon blanc from Marlborough, New Zealand has an intense floral note with aromas of lime, pineapple, and stone fruit that will dance in your glass.  Its lively acidity and silky entry combine to provide a long and pleasant finish.
Twelfth Night Riesling
Twelfth Night Riesling 2011 – The fruit for this wine is grown on a sustainably farmed vineyard located on north-easterly facing terraces above Lake Dunstan in the Cromwell Basin in Central Otago. This 2011 Riesling was handpicked and the fruit was then whole-bunch pressed at temperatures of 15-17˚ C to retain freshness and fermented to 12.5% alcohol. In order to add richness and intensity, it was allowed to age on the lees for 2 months. The wine was then racked before bottling.
Twelfth Night Pinot Noir
Twelfth Night Pinot Noir 2012 – The 2012 Pinot Noir was crafted from carefully hand-picked fruit from the sustainably farmed Vela Vineyard located high above Lake Dunstan in the Cromwell Basin of Central Otago. The different clones were kept separated in individual fermentation vats of 3 to 5 tons. An average of a 5-7 day cold soak was followed by a 7-10 day fermentation time at a peak temperature of 28˚C and 5-7 days of post fermentation maceration. Each batch went into French oak where it underwent malolactic fermentation and was matured for 9 months.

 

Wither Hills Sauvignon Blanc 2011
Bilancia 2007 Pinot Gris of Hawke’s Bay
Stoneburn Pinot Noir 2009
Kim Crawford Sauvignon Blanc 2011
The Infamous Goose Sauvignon Blanc 2011