A nose of zippy lime, grapefruit, tropical fruit and fresh-cut grass. It’s racy and zingy on the palate with citrus, star fruit, herbs and a touch of mango. Pair with chicken or seafood dishes.
Light ruby. Spicy/fruity nose, light and crisp. The palate has a nice, light, sweet fruit taste followed by a slightly bitter fruit stone aftertaste lifted by the acidity. Drink now with vegetable dishes, salmon or chicken.
An attractively priced Sauvignon from Kiwi land. Pale straw in colour with a nose of grass, passion fruit and green apples. These flavours, replicated on the palate, make for a crisply dry, medium-bodied, fresh and lively wine. Great with goat’s cheese.
From the coveted Central Otago region of New Zealand that has proven ideal for Pinot Noir. I love the savoury cherry-fruit, raspberry, flint and smoky notes on the nose of this wonderful Pinot. It is ripe and juicy on the palate with cherry–bramble–forest-floor flavours, bright acidity and a clean finish. Delicious! The wine is named to honour the local rabbit population. A good match for coq au vin.
Its bold style leaves no doubt about its Marlborough origins, with aromas and flavours of gooseberry, lemon grass and lime zest. The sassy palate delivers snappy, green apple acidity, a rich mid-palate texture and a long, dry mineral-y finish. Drink now with a seafood salad.
Oyster Bay makes consistently good wines in the under $20 range. Their 2011 Sauvignon Blanc is one of the best vintages of this variety I’ve tasted from this winery. The wine has that characteristic passion fruit and gooseberry nose with a fresh, clean palate that sustains on mouth-watering acidity for a long time.
Always a classic SB with gooseberry, grass, passionfruit and a basket of garden herbs on the nose. It’s lean and crisp in the mouth with kiwi, grapefruit and searing acidity. Old-school Sauvignon.