Kim Crawford
Sauvignon Blanc 2025
Other years:
2023| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | 100% Sauvignon |
| Other years | 2023 |
- Origin: Grapes sourced from the Wairau and Awatere valleys, in the South Island of New Zealand
- Grape variety and style: 100% Sauvignon Blanc, 2025 still white wine with a dry and elegant profile
- Intense aroma: Notes of citrus, passion fruit and melon, with hints of fresh grass and currants
- Balanced flavour: Lively acidity and juiciness, medium-bodied structure with good density
- Finish and serving: Persistent, savoury and mineral; serve at 10-12 °C without decanting
Description
What type of wine it is
Kim Crawford’s Sauvignon Blanc is a still white wine from Marlborough, New Zealand, fermented at a low temperature and characterised by an exuberant aromatic profile. The bouquet is dominated by notes of citrus, passion fruit and melon, enriched by hints of fresh grass and blackcurrant leaf. On the palate, it is dry and elegant, supported by a lively acidity that integrates perfectly with a pleasant juiciness, ensuring a sip of remarkable balance. The medium-to-full-bodied structure offers an enveloping density, leading the tasting towards a long and savoury finish, with clear tropical and mineral notes.
Where it comes from
The grapes for this wine come from Marlborough, a renowned region located on New Zealand’s South Island. The final blend is the result of a careful selection of grapes grown across the sub-zones of Wairau Valley and Awatere Valley, extending to the Southern Valley. The vineyards are rooted in well-drained soils, predominantly composed of alluvial clay and silt, with a deep gravelly subsoil. This specific geological conformation enhances the natural herbaceous nuances and the characteristic wet-stone minerality of Sauvignon Blanc, defining Kim Crawford’s territorial identity.
How it is produced
The winemaking follows sustainable practices, starting with a separate harvest for individual plots. On arrival at the winery, the bunches are immediately crushed and pressed, followed by a rapid clarification of the must. The low-temperature fermentation proceeds slowly in small batches, using selected yeasts to enhance the varietal aromatic profile.
History and interesting facts
Founded in 1996, the Kim Crawford winery has transformed grapes from the South Island into a Marlborough icon. To preserve its unmistakable style, the winemaking team carries out a meticulous selection, tasting approximately 250 different batches to achieve the perfect blend. This rigorous dedication has established their Sauvignon Blanc worldwide, placing it multiple times in the prestigious Wine Spectator Top 100 and earning it the title of wine of the year in New York, standing out as an absolute benchmark for consistency and quality.
Awards
-
2025
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1996
| Name | Kim Crawford Sauvignon Blanc 2025 |
|---|---|
| Type | White still |
| Denomination | N/A |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Kim Crawford |
| Story | History and interesting facts Founded in 1996, the Kim Crawford winery has transformed grapes from the South Island into a Marlborough icon. To preserve its unmistakable style, the winemaking team carries out a meticulous selection, tasting approximately 250 different batches to achieve the perfect blend. This rigorous dedication has established their Sauvignon Blanc worldwide, placing it multiple times in the prestigious Wine Spectator Top 100 and earning it the title of wine of the year in New York, standing out as an absolute benchmark for consistency and quality. |
| Origin | Wairau Valley (Marlborough) and Awatere Valley |
| Soil composition | Alluvial clay with gravelly subsoil |
| Cultivation system | Screw cap |
| Production technique | Crushing and pressing on arrival, rapid clarification of the must and slow fermentation at low temperatures in small batches with selected yeasts |
| Wine making | The fruit is crushed and pressed on arrival; the must is quickly clarified; slow, low-temperature fermentation with a range of selected yeasts to express the character of the grape; small-batch fermentations. |
| Allergens | Contains sulphites |