Monkey Bay Sauvignon Blanc - $10.99

Wine Details

Price: $10.99
Producer: Monkey Bay
Region: Marlborough
Varietal: Sauvignon Blanc
Container Size: 750 ML
Flavors: grapefruit, grass
  • Award Winning
  • White Wine
Add to List

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 84 Details: Tangy, with good concentration to the grapefruit peel, grass and quince flavors. Drink now. 150,000 cases imported. –DS 2006 WineSpectator grapefruit, grass
WineSpectator - 87 Details: Fragrant, with passion fruit, lime, nectarine and grapefruit tones that finish with mineral notes and a hint of grassiness. Drink now. 120,000 cases made. – 2005 WineSpectator
WineSpectator - 85 Details: Fresh and lively, with lemon curd and verbena flavors that glide easily across the open texture. Drink now. 75,000 cases made. –HS 2004 WineSpectator lemon
WineEnthusiast - 87 Details: Ripe, not bracing, this new star in the Constellation portfolio boasts subtle aromas of stone fruit and citrus that become more apparent on the palate, emerging as nectarine and pink grapefruit. Plump and easy to drink; a real crowd-pleaser at a crowd-pleasing price. 2004 WineEnthusiast citrus, grapefruit, nectarine
WineSpectator - 83 Details: Peach, apricot and pear flavors have soft texture and good intensity, with lime acidity shaping the finish. Drink now. 100,000 cases made. – 2004 WineSpectator

Food Pairings

Category Pairing
Cheese Mozzarella, Feta, Goat Cheese, Ricotta, Swiss
Poultry & Eggs Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen
Vegetables Asparagus, Asparagus Quiche
Fruits & Nuts Citrus Fruits, Mango Salsa
Vegetables Salad, Greek Salad, Nicoise Salad, Tomato
Fish or Shellfish Ceviche, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab, Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Sea Bass, Pan-fried Trout, Salmon with Lemon, Grouper / Swordfish, Monkfish, Ligurian Fish Soup
Sauces Vinaigrette
Herbs & Spices Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme

Awards and Accolades

  Name Vintage
Award Winner Silver - 2008 San Diego Int'l Wine Competition 2007

Wine Terms

Name Value
New Zealand Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.
Sauvignon Blanc Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
Australia/New Zealand Besides producing Mel Gibson, this region can also produce some pretty intense wine. Australia has become the fourth largest wine export in the world. Australian labels are strictly labeled depending where the grapes where grown to make the wine. In New Zealand the sea moderates the weather producing cooler summers and milder winters. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.
Marlborough When the first growers planted grapes in Marlborough in the 1970s (there is evidence of plantings as early as 1870s), it is unlikely they would have foreseen the extent of the growth and fame that the region’s wine industry would achieve, based upon a single varietal called Sauvignon Blanc. The distinctive pungency and zest fruit flavours of the first Marlborough wines, in particular Sauvignon Blanc, captured the imagination of the country's winemakers as well as international wine commentators and consumers and sparked an unparalleled boom in vineyard development. Worldwide interest in Marlborough wines, particularly Sauvignon Blanc, has continued to fuel that regional wine boom.