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 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, from one another.
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.
Beneath the towering peak of Mt. Tapuae-o-Uenuku, where early settlers crossed the fast-flowing Awatere River, these three distinct riverside vineyards produce wines of intense varietal character and vibrant acidity. Sustainably grown in the premium sub-region of the Awatere Valley, The Crossing’s range of wines is a pure and elegant expression of Marlborough.
This wine delivers intense tropical fruit flavors and hints of citrus, along with brilliant acidity and a balanced crisp mineral finish. Enjoy both raw and cooked seafood dishes.