I have lots to comment about this wine. First of all, I made the mistake of initially serving it too cold. This wine has a fair amount of complexity, and several different tasting profiles. Served too cold, the acid is inhibited, served too warm the acid is almost over powering. No matter what, it is very crisp. It is totally New Zealand. Grassy, some cat pee. big acid, lots of grapefruit and gooseberry. Pretty viscous for a Sav Blanc. Once you get past the grapefruit seed acid on the finish, the rest is very clean with hints of apple pear and citrus.
I'm not a huge fan of New Zealand Sauvignon Blancs; most are too fruity for my taste. This wasn't over the top in the fruit department, but still left something to be desired. Fairly pale in color, light nose, lots of citrus and gooseberry flavors, backed by an extremely high acidity that I felt was just a little too much. The elements just didn't come together well. On the plus side, this is quite inexpensive, and if you are looking for something that is a bit less fruity that most Marlborough Sauvignon Blancs, you might like it.
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(Wither Hills Sauvignon Blanc) Very light green-tinged yellow color; tart peach, fuzzy peach nose; tart peach, fuzzy peach, mineral palate with medium acidity; medium-plus finish 91+ points (strong value at $14)