If you haven't tasted the phenomenal whites of New Zealand based winery, Hillersden, allow me to expand on their Sauvignon Blanc, Sparkling Sauvginon Blanc, and Pinot Gris. To start, the estate was created around sustainable practices and environmentally sound standards, in an effort to produce the highest quality, single estate wines possible. Located in the Upper Wairu Valley of Marlborough, the wines are grown in the valley beneath the Richmond Ranges, at the base of the mountains.
2014 Sauvignon Blanc
The nose is comprised of limeade and under-ripe pineapples. The fruit does not overwhelm or shock, as some vegetal hints can shine through. Green bell peppers and jalapeño grace the palate, as well as zesty lime juice and granny smith apple skin. The light body is only noticeable due to the acidity and a very long finish. The structure is perfectly in line, making this a surefire crowd-pleaser for any Sauv Blanc fan.
2015 Sparkling Sauvignon Blanc
Much like the 2014 still, this Sparklling Sauvignon Blanc leads with under-ripe and mild tropical fruits on the nose. The freshly cut grass, jalapeño and bell peppers match the fruit perfectly. This sparkling wine is effortlessly complex, while not completely dry, the high acidity is quite comfortable. There's a spicy kick to the finish, which makes me consider several pairing options, especially fried fish tacos.
2014 Pinot Gris
Unlike the Sauvignon Blancs, the pinot gris has mild fruit on the nose and a full, round body. Melons, white flowers, grapefruit, sweet pine needles and jasmine grace the nose and each descriptor is confirmed on the rich palate. This is exactly how Pinot Gris should feel and taste. While easy to drink all day without food, the striking acidity makes it a pair with mussels in cream sauces, or aged cheese.