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Waipara Springs Sauvignon Blanc

Cracka Value Rating
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Cracka Review

It’s not just Marlborough that produces the lion’s share of New Zealand’s Sauvignon Blanc and we are pleased to find others championing the style. This wine hails from the Waipara Valley in the Canterbury wine region. It’s a lively wine with guava and tropical aromas and a grassy edge. There’s intense concentration on the palate, with minerals and acids working in tandem, making it a good match for oysters.

Winemaker's Notes

This elegant expression of Sauvignon Blanc exhibits fresh aromas of passionfruit and limes. The palate is focused, vibrant and balanced with a crisp minerality derived from our limestone rich soils. This is a wine with great concentration and structure.

Food: Enjoy this vibrant fruitful wine as an aperitif or matched with fresh seafood or your favourite chicken dish.


Awards and Accolades


Pure Bronze Medal - 2011 Air New Zealand Wine Awards

expert reviews about

Waipara Springs Sauvignon Blanc

Expert Reviews

Michael Cooper (2010 Vintage) says
The very user-friendly 2010 vintage was produced not from the Sauvignon Blanc variety, but rather a 2:1 blend of Sauvignon Blanc and Pinot Gris. It's a fruity, off-dry style, with plenty of ripely herbaceous, slightly peachy and spicy flavour.
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
The 2009 vintage is mouthfilling, with fresh, ripe grapefruit and lime flavours and a fully dry finish
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
The 2007 vintage was partly barrel-fermented and matured for an extended period on its yeast lees. Punchy and fresh, it offers good intensity of gooseberry and lime flavours, with an appetisingly crisp, dry finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
This North Canterbury wine is a very lightly oaked style of consistently high quality and good value. The 2003 is ripely scented, fresh, pure and zingy, with good intensity of melon, passionfruit and lime flavours and a rich, long finish. The 2004 vintage was mostly handled in tanks, but 3 per cent was barrel fermented. It shows good weight and mouthfeel, with ripely herbaceous flavours, fresh and sustained
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
This North Canterbury wine is a very lightly oaked style of consistently high quality and good value. The 2002 vintage was mostly handled in tanks, but 5 per cent was barrel-fermented. Rich, ripely herbaceous aromas lead into a smooth, weighty wine with excellent depth of tropical-fruit flavours, fresh, vibrant and punchy, and a crisp, bone-dry finish. The 2003 is ripely scented, fresh, pure and zingy, with good intensity of melon, passionfruit and lime flavours and a rich, long finish
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
This North Canterbury wine is a very lightly oaked style of consistently high quality. The 2002 vintage includes 10 per cent Marlborough grapes and was mostly handled in tanks; 5 per cent was barrel-fermented. Rich, ripely herbaceous aromas, with a hint of 'sweaty armpit', lead into a smooth, weighty wine with excellent depth of tropical fruit flavours, fresh, vibrant and punchy, with a crisp, bone-dry finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Fresh and limey on the nose, the 1998 vintage of this North Canterbury wine was handled principally in tanks, but 20 per cent of the final blend was barrel-fermented. It's a fresh and crisp, ripely flavoured wine, not highly concentrated but showing good vigour and length. The delicious 1999 5 per cent barrel-fermented, is a ripely aromatic wine with strong tropical fruit/lime flavours, mouthfilling body and lovely freshness and zing.
Buyer's Guide to New Zealand Wines
James Halliday (1998 Vintage) says
Light green-yellow; the bouquet is fresh and crisp, offering intensity in a lemon/citrus, herb/grassy spectrum. The palate is in that direct, no-frills style of the vintage, but does have an extra touch of depth, structure and length.
Australian Wine Companion 2000 1999
85
Michael Cooper (1998 Vintage) says
Fresh and limey on the nose, the 1998 vintage of this North Canterbury wine was handled principally in tanks, but 20 per cent of the final blend was barrel-fermented. It's a fresh and crisp, ripely flavoured wine, not highly concentrated but showing good vigour and length. The delicious 1999 5 per cent barrel-fermented, is a ripely aromatic wine with strong tropical fruit/lime flavours, mouthfilling body and lovely freshness and zing.
Buyer's Guide to New Zealand Wines
James Halliday (1997 Vintage) says
Light to medium yellow-green; the clean, fruit-driven bouquet ranges through citrus, gooseberry and passionfruit aromas; the palate is lively, crisp and fresh with a mix of citrus and nectarine flavours running through to a most attractive finish.
Australian Wine Companion 1999 1998
90
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
The 1995 vintage, the first to be estate-grown, is an impressively rich, ripe wine with lively redcurrant and green capsicum flavours, deliriously intermingled. The more austere 96 is fresh, clean, crisp and herbaceous in a very cool-climate, tangy, limey style, but lacks the ripeness and intensity of the 95
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
The 1995 vintage, the first to be estate-grown, is an impressively rich, ripe wine with lively redcurrant and green capsicum flavours, deliriously intermingled. The more austere 96 is fresh, clean, crisp and herbaceous in a very cool-climate, tangy, limey style, but lacks the ripeness and intensity of the 95
Buyer's Guide to New Zealand Wines

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