2006 Monkey Bay Sauvignon Blanc
New Zealand, South Island, Marlborough
Wine Rating: 84
Uncorked: 2007.08.31 Dinner Prep and Cooking Use – Shellfish Feast
I drank half the bottle while cooking, and used the other half to steam a feast of shellfish — king crab legs, mussels, shrimp, and scallops. It was delightful for both roles, but frankly made an excellent liquid and sauce for the seafood.
Light hay-colored Sauvignon Blanc. Typical of Marlborough SBs, there is a distinct straw/grassy aroma and taste in this wine. The nose also included some pineapple, citrus peel, and hints of a fresh barnyard — some reviewers refer to this fleeting aroma as “cat pee.” It’s descriptive! Nothing of this offense continues in the mouth, though. Straight-up New Zealand SB here. Flavors of grapefruit, pineapple, lemon grass, and slightly sweet floral hints. The finish was tart and quick. While this bottle was a gift, I’ve seen the price and it is a good value.