About This Wine
Never had a Marlborough Sauvignon Blanc?
This is a good place to start, since Nautilus has been crafting zesty Sauvignon Blanc wines from New Zealand’s Marlborough growing region since 1985. Sauvignon Blanc is the variety that made Marlborough famous in wine circles around the world, and Nautilus always strives to be among the region’s top producers.
“It is great to see the distinctive Marlborough Sauvignon Blanc flavors as they develop on the vine,” says Clive Jones, the Nautilus winemaker since 1998. “Then we see them further emerge through fermentation, and we can release a world-class product three months later — a wine that is truly made on the vine.”
For the 2011 Nautilus Sauvignon Blanc, Jones blended juice from four estate vineyards and a handful of quality-focused growers in the region. That’s why the wine’s aroma and flavor spectrum is so wide and multi-layered, and why each successive sip reveals added nuances to enhance one’s drinking pleasure.
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:Marlborough Growing Region of New Zealand
- Aromas & Flavors:Lime Zest, Passion Fruit, Coriander, Stone, Grapefruit and Tahitian Lime
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2015
- Food Pairing Suggestionsnapper ceviche with lime and avocado slices.
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 RecipeGreen 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
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