13 Celsius New Zealand Sauvignon Blanc Announces National Launch

13 Jan 2016 --- 13 Celsius 2015 New Zealand Sauvignon Blanc, SRP$17, launches nationally after proving successful in select U.S. test markets. Winemaker James Foster has sourced fruit from the renowned growing region of Marlborough to produce a Sauvignon Blanc that is pure and expressive of its famous terroir.

Over the past 15 years, winemaking has taken Foster around the world in pursuit of exceptional wine growing regions, though none has captured his enthusiasm like Marlborough, New Zealand. In crafting 13 Celsius he is able to share his passion for this region and its distinctive style of Sauvignon Blanc with the world. Foster's precision as a winemaker is even mirrored in the unique packaging of the wine: a label that changes color from grey to blue when the bottle reaches 13 degrees Celsius, or 55 degrees Fahrenheit, the ideal drinking temperature for this Sauvignon Blanc.

Foster comments, "The relationships I have with growers in Marlborough were vital in selecting quality fruit to produce 13 Celsius. We sourced this Sauvignon Blanc from two sub regions (appellations) within this winegrowing region: Awatere Valley and Wairau Valley. And though these regions are adjacent, the climate and terroir vary greatly, contributing to the complex character of this wine. I love New Zealand Sauvignon Blanc, and am excited to offer a classic style wine with crisp acidity and fruit-forward citrus notes."

For 13 Celsius Sauvignon Blanc, Foster sources 55% of grapes from Wairau Valley and 45% from Awatere Valley. The climate of the Awatere Valley is influenced by the cooling effects of the sea, and gravelly soils provide excellent drainage and stress the vine, producing concentrated fruit with a distinct herbaceous and grassy profile. To the west and inland is the Wairau Valley, a wide river valley that maintains a warm, dry climate protected by a series of mountains and hills. Cold ocean air funnels through this valley at night, maintaining the characteristic bright acidity of Marlborough Sauvignon Blanc with citrus and tropical fruit notes.

Grapes are harvested at precise ripeness and brought to a state-of-the-art winemaking facility, then pressed slowly to enhance bright acidity and aromas. The juice is then transferred to small stainless steel tanks where it ferments below 13 degrees Celsius for over 30 days. A long, cool fermentation preserves delicate aromatics in the wine. Following fermentation, a portion of the cuvée is aged on the lees. The resulting wine has a lifted mid palate and elegant structure. 13 Celsius is a sophisticated wine made in the definitive Marlborough style, with vibrant aromas of citrus, tropical fruit and sweet herbs with a crisp edge of minerality and refreshing acidity.