About This Wine
1992 was the first vintage for Goldwater Wines Ltd.
The estate has been producing fine wines ever since, all crafted from grapes grown in the Wairau Valley area of the renowned Marlborough region. Each year, the staff identifies exceptional parcels of Wairau fruit in order to create Goldwater’s coveted wines.
Indeed, Goldwater wines consistently showcase the terroir of this unique winegrowing region, where Sauvignon Blanc is the star variety. New Zealand Sauvignon Blanc is famed for its pungently aromatic green capsicum (bell pepper), gooseberry and lush passionfruit notes. The Marlborough region represents 80% of all Sauvignon Blanc plantings in the country, which is why Goldwater focuses on it.
The 2010 Goldwater Sauvignon Blanc could easily be considered a benchmark wine, as its aromas and flavors mirror the best qualities of the variety in a refreshing style. When you want to treat your palate to a true “wine of a place,” this is the wine to pour.
About Sauvignon Blanc
Notable "grassy" aroma, often with notes of apple and citrus fruits. High acidity. Can amaze as a late harvest wine, with rich and complex flavors.
- Grape Composition:100% Sauvignon Blanc
- Grape Source:Wairau Valley in New Zealand’s Marlborough Area
- Aromas & Flavors:Passionfruit, Gooseberry and Hints of Bell Pepper
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2013
- Food Pairing Suggestionceviche, or pizza with green and red peppers.
Pale yellow. Pure, scented nose offers citrus peel, tarragon, pepper and subtle saline minerality. Rich, tactile and full but without any impression of weight. The citrus, mineral and spice flavors offer terrific intensity and life in the mouth. A complex, serious wine with outstanding depth. The very long finish hints at passion fruit and guava.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Citrus Roasted Chicken With Basil Cream Sauvignon Blanc is among the most flavorful and refreshing wines on Earth. But the characteristics that make it unique -- its relatively high acid level, its "grassy" impression in the nose, its mild herbal flavors in the mouth -- also render it a real challenge to pair with food. But we've found a recipe that works beautifully, primarily because... Get The Recipe
Papaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of "topping" recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend. Get The Recipe
Scallop Stir Fry It recently was reported that President Barack Obama is a big fan of scallops -- those velvety, succulent treats from the sea. But scallops may not be the first thing you think of when you get the urge to take a wok on the wild side. We predict that will change once you've tried this recipe. It makes 4 servings, and matches beautifully with... Get The Recipe
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe