Nobilo 'Regional Collection' Sauvignon Blanc - $12.99

Wine Details

Price: $12.99
Producer: Nobilo
Region: Marlborough
Varietal: Sauvignon Blanc
Container Size: 750 ML
Flavors: apple, lime, pear
  • White Wine
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Product Description

  • COLOR: Light yellow in color with green hues and brilliant clarity. NOSE: A distinctive Marlborough bouquet of ripe tropical and citrus fruit. PALATE: Nobilo Regional Collection Sauvignon Blanc is bursting with flavors of lemon, passionfruit and melon. Crisp and zesty, the palate has excellent weight and balance, lingering in a full, refreshing finish.

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 87 Details: Tangy and tart, with lime, green apple and grass flavors accented by grapefruit and stone nuances. Drink now. 200,000 cases imported. –DS 2006 WineSpectator
WineSpectator - 89 Details: Tart style is like a mouthful of lime juice, with just enough apple and pear flavors to round it out. Finishes savory and refreshing. Drink now. 350,000 cases made. –HS 2005 WineSpectator apple, lime, pear
WineEnthusiast - 87 Details: With production edging up past 300,000 cases, there should be plenty of this bargain-priced Sauvignon in the market. Understated herb and green pepper scents are complemented by passion fruit and citrus. Soft and easy, this is a good introduction to Marlborough Savvy. Imported by Pacific Wine Partners. 2005 WineEnthusiast
WineEnthusiast - 87 Details: Fits the New Zealand stereotype to a T, boasting pungent, earthy aromas, then a burst of passion fruit and citrus on the palate. Zippy and fresh, this is a wine to gulp down over the hot summer months. No food necessary, although a bowl of moules would seem appropriate. 2004 WineEnthusiast

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

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.

Tasting Notes

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