Villa Maria Taylors Pass Sauvignon Blanc 2021
This Single Vineyard Taylors Pass Sauvignon Blanc has lifted aromatics of fresh garden peas and blackcurrants mingled with herbs such as coriander. On the palate are concentrated flavors of jalapeño and lemongrass, with a punchy finish of lime zest and a hint of gunflint. A key point of interest in this wine is the chalky texture reminiscent of wet river stones.
Critical AcclaimAll Vintages
Expressive aromas of rich and ripe citrus fruit with baked peaches and apricots notes. Gentle oak on the palate, with a pleasant, lingering finish.
Intense and fragrant, with vibrant yuzu and ruby grapefruit flavors that are fresh and lively, with plenty of intensity and accents of lemon verbena, sea salt and fresh ginger.
The Villa Maria story is one of absolute passion. Each wine is crafted in the unique, fruit-driven style of New Zealand, showcasing the very best of the country’s distinct wine regions. Villa Maria sources grapes from New Zealand’s premium grape growing regions, including Marlborough and Hawkes Bay, and produces wines in state-of-the-art winemaking facilities in Auckland and Marlborough. The winery Sir George Fistonich started in 1961 is still family owned and stands as an icon of superior quality and innovation in New Zealand winemaking. Villa Maria was also the first wine company in New Zealand to declare the winery a “cork-free zone,” sealing all wines from the 2001 vintage onwards with a screw cap to ensure quality in every bottle. Dedicated to minimizing environmental impact, Villa Maria has pioneered sustainable viticulture and winemaking since the 1990s, and is one of the very few wineries that have acquired four certifications as proof of the on-going commitment. Respected global beverage journal Drinks International has named Villa Maria as New Zealand’s Most Admired Wine Brand from 2015 to 2019 for consistently outstanding focus on quality.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.