Huia Sauvignon Blanc - $14.99

Wine Details

Vintage: 2010
Price: $14.99
Producer: Huia
Region: Marlborough
Varietal: Sauvignon Blanc
Container Size: 750 ML
Flavors: citrus, grapefruit, nectarine, peach
  • White Wine
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Product Description

  • This wine shows a good aromatic intensity with bright gooseberry, ripe greengage plums and ripe citrus. It is layered with flavours ranging from passionfruit, melon and pineapple to freshly squeezed lime juice. This uplifting Sauvignon shows an excellent length and depth on the palate. Huia Sauvignon Blanc is delicious with: fresh oysters, prawns, scallops, mussels cooked in Sauvignon Blanc, marinated fish with dill, goat, sheep and feta cheeses.

Expert Ratings

Ratings   Vintage Source Flavors
WineEnthusiast - 87 Details: A riper, gentler version of New Zealand Sauvignon Blanc, with scents of nectarine and grapefruit, nary a trace of green vegetables. Plump and amply textured on the palate, it delivers ripe peach and citrus flavors before finishing with a soft flourish of fruit. 2004 WineEnthusiast citrus, grapefruit, nectarine, peach
WineSpectator - 87 Details: Fresh and easygoing, with pretty green apple, peach and lime flavors, echoing on the open-textured finish. Drink now. 9,150 cases made. (HS) 2003 WineSpectator
WineEnthusiast - 91 Details: Concentrated, racy and intense, packed with everchanging notes of fruit that range from peach and melon to passion fruit, pineapple and grapefruit. The long, tangy finish reverberates across the palce long after the wine is gone. 2003 WineEnthusiast green apple, lime, peach
WineSpectator - 91 Details: Bright, lively and remarkably generous with its tangerine- and lime-scented pear, sweet pea and apple flavors, finishing with bracing but not overwhelming acidity. Drink now. 7,500 cases made. –HS 2002 WineSpectator apple, pear
WineSpectator - 89 Details: Bright and juicy, with a welcome streak of apricot running through the green apple and citrus core, finishing with a delicate balance. Drink now. 5,000 cases made. –HS 2001 WineSpectator apricot, citrus, green apple
WineSpectator - 85 Details: Soft and fragrant, more lush than racy, with pleasant herb, spice and green pear aromas and flavors. Finishes with a touch of sweetness. Drink now. 3,000 cases made. –HS 2000 WineSpectator herb, pear, spice
Tanzer - 88 Details: Pungent aromas of cilantro, fresh parsley and pepper. Ripe, sweet, brisk and harmonious; nicely freshened by juicy acidity and some unabsorbed CO2 This has noteworthy density and texture, and strong, persistent finishing flavors of citrus skin, fresh herbs and wintermint. 2000 Tanzer citrus skin, fresh herbs, pepper
Tastings - 90 Details: Light yellow. Aroma of gooseberries and passion fruit- classic. Medium-full on palate with plenty of delicious fruit unhindered by oak. Slight herbaceousness in finish. Drink now or later 2000 Tastings
WineSpectator - 84 Details: Bright and floral, with violet and rose petal overtones and weedy notes between the citrus and apple flavors. Drink now. 3,000 cases made. –HS 1999 WineSpectator
WineSpectator - 86 Details: Lean, silky and impressively smooth in texture, with strongly floral and peppery flavors. Nice apple notes on the finish. Drink now. 3,052 cases made. –HS 1998 WineSpectator apple, peppery

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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