For the Marlborough Man

Published on Friday, January 4, 2008, by Jane Goldman / Edit Post

Sauvignon Blanc from Marlborough, New Zealand, is usually a crisp crowd-pleaser. But not only have some of the garden-variety bottles gotten insipid; the prices of the more famous ones have spun out of control. Have you seen how much Cloudy Bay is lately? (Over $20!) I’ve got two new go-to Marlborough SBs: Oyster Bay and Nobilo—both clean and citrusy, with lots of mineral taste in the Nobilo, and both available for under $12, sometimes even under $10.

Oyster Bay and Nobilo Sauvignon Blancs, $10.99 each

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  • Matua Valley (http://www.matua.co.nz) also produces yummy and good value NZ Sauvignon Blanc.

  • Looks like Kim Crawford was bought out (Constellation Brands in 2006) which may account for the increase in production and uneven quality.

    Wasn't thrilled with Oyster Bay SB ($9) when I tried it recently. Cloudy Bay was always pricier than most--20NZ$ in 2001 when I was there, and the US$ was worth twice what it is today.

  • You know, I deliberately didn't mention kim Crawford because I felt like it had gotten a little flat - not llively. Used to buy it by the fistful at Costco, but no more.

  • I like the Kim Crawford and the Oyster Bay. I think they're both incredibly good wines for the money.

  • I think Nobilo is excellent, discovered this last year. Oyster Bay is what turned me into a white wine drinker (before that, I was strictly red)

  • I've tried almost every NZ SB I've seen, and I'll agree with Dan G that Kim Crawford my favorite. For what it's worth, Babich has a sourness that's off-putting to me.

  • Ms. Goldman seems to know her wines. I have never gone wrong by following her advice. At these prices how could you go wrong?

  • Nobilo SBs are great. Not a big fan of Oyster Bay though. A current favorite is Kim Crawford. Big, grassy, asparagus and citrus. Best served cold.

  • Man, Babich is far and away better, for a similar price. The flavors are so much more concentrated and bright, with approachable acidity.

  • Mmmm, Oyster Bay...

    http://www.chowhound.com/topics/451238