New Zealand Sauvignon Blanc Redux

All the wines tasted here are from Marlborough on the South Island of New Zealand which is practically synonymous with the best examples of New World Sauvignon Blanc.

2006 Sauvignon Blanc – Spy Valley
Initially there is a hint of melon which quickly gives way to potent passion fruit/ruby red grapefruit (leaning more towards passion fruit). There is also an interesting faint cumin and thyme herbaceous note which is almost sweaty, but in a good way. Zingy lime/lemon finish up with lingering grapefruit and lightly mineral backnotes. Decent value. Wine Spectator gave it a 90. $17.95 91

2005 Sauvignon Blanc – Babich
Light mineral and green apple and tangy gooseberry on the nose with faint green tomato. The nose is restrained and the wine seems to be missing some zip; perhaps this wine is past its optimum drinking window. Candied lime and herbaceous finish, but little grapefruit/passion fruit that is typical of NZ Sauvignon Blanc. Probably should have been drunk a year ago. Wine Spectator gave it a 90. $16.15 88

2006 Sauvignon Blanc – Kim Crawford
Pungent gooseberry, green peas, with a well defined herbaceousness (oregano) and a nice whiff of peach wake up the nose. There is strong passion fruit and a little bitter grapefruit toward the finish but it is well balanced by the crisp green elements. Good weight (from time on the lees I’m guessing) and a balance of sweetness and tartness. No real faults, it is quite well rounded. 92 from Wine Spectator, I agree. $19.95 92

2006 Sauvignon Blanc – Saint Clair
Strong lime, gooseberry and passion fruit with a clean mineral backbone. The mid-palate has some sweetness but it finishes on a bitter lime/grapefruit note that lingers. A green pea note comes out with some time warming up in the glass. Not as complex as the Crawford or Spy Valley but still a solid example of NZ Sauvignon Blanc. $18.95 90

The differences between these wines are actually not that great; they were consistently well made and shared similar profiles with minor variations. All had some of that passion fruit and grapefruit trait to some extent as well as green gooseberry and herbaceous notes. The differences in intensity of certain elements and their balance along with unique faint tones (e.g. of peach, melon, and cumin) were all that separated them. Although I really enjoy a good NZ Sauvignon Blanc I found this similarity became a little monotonous when I had them several days in a row.