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2006 Marlborough Sauvignon Blanc |
Bird Wines
Owners Steve and Caroline Bird bring nearly three decades of New Zealand wine industry experience to Bird Wines—and it shows. Epitomizing the best that the Marlborough region has to offer, Bird wines are aromatic, flavorsome, textural, and balanced with a purity of varietal fruit and vibrant structure.
Quick Facts
OWNER: Steve and Caroline Bird
WINEMAKER: Steve Bird
APPELLATION: Marlborough, Wairau Valley
VINEYARD AREA: 20 acres
WEB SITE: http://www.birdwines.com
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Featured Wines
2006 Marlborough Sauvignon Blanc
Bouquet: Wonderfully fragrant aromas of passionfruit and citrus.
Palate: Succulent and fruity, showing all the attributes of great Marlborough Sauvignon Blanc. A fine vein of acidity runs through, giving excellent balance and a clean, crisp snap to the finish.
Serving Suggestions: Lovely with fish, shellfish, light white meat dishes and salads. More delicate in structure than the average Marlborough Sauvignon Blanc - be careful not to swamp it with heavy cream sauces. Serve chilled.Reviews and Awards
“Brilliant tropical fruit with hints of gooseberry, ginger, and juniper. Unlike sweeter versions of New Zealand SB, this one is dry and has the perfect structure; succulent without losing its varietal nature. Not as exaggerated as many wines, and a superb wine to pair with grilled fish. A bargain from former Thornbury wine maker Steve Bird.”
Wine of the Week - Dan Berger's Vintages Experiences - October 2006
"Full bodied, crisp, and delicately flavored – a Sauvignon with lemon grass, lime, grapefruit, and mint aromas/flavors. Long finish."
Ronn Weigand , Restaurant Wine, Issue 119/1202007 Marlborough Riesling
Overall Impression: Keen fresh acidity, crisp dry finish, persistent flavors.
Bouquet: Fresh floral, citrus blossom.
Palate: Ripe citrus, threads of apple and melon, lingering mineral backbone.
Serving Suggestions: Shellfish such as clams, scallops, and steamed mussels. The acidity will handle cream sauces and dishes with some sweetness. Serve chilled.2006 Marlborough Gewurztraminer
Bouquet: Rose blossom and tropical fruit.
Palate: Tropical fruits and spices. Ripe, full, and robust, with great length.
Serving Suggestions: Asian dishes (including Thai), rich French cuisine.Reviews and Awards
"Screw cap. Extremely distinct: full bodied, fragrant (rose petal, litchi nut, lime blossom), moderately intense in flavor, and long on the finish. Excellent value."
Restaurant Wine Journal Issue 1182006 Marlborough Pinot Noir
Bouquet: Ripe, red berry, vanilla, clove, and white pepper.
Palate: Complex, rich, and seductive, this wine has loads of ripe berry fruit characters, with hints of earth, chocolate, and dried fruits. The structure is soft and supple, with velvety tannins carrying the flavor all the way to the back of the tongue.
Serving Suggestions: Game (particularly venison), duck, quail, or seared tuna.Reviews and Awards
"Screw cap. Fine Pinot Noir, in a crisp, full, moderately intense style. It is lightly oaked, supple in texture, and very long on the finish, tasting of raspberry, toast, chocolate, and roasted nut. Excellent".
Restaurant Wine Journal Issue 118
Loads of ripe red berry fruit and toasted caramel characters jump around the earthy nature of this wine. Tannins are supple and the wine goes down a treat.
Drew Lambert -- Australian wine writer/radio show2006 Marlborough Pinot Gris
Bouquet: An abundance of fresh, peachy fruit and spice.
Palate: Outstanding weight and a beautiful texture. Concentrated flavors of stone fruit and spice persist through the length of the wine, giving a lingering, elegant finish.
Serving Suggestions: Lovely as an aperitif. A versatile wine suited with chicken or veal. Serve lightly chilled.Reviews and Awards
"Fine Pinot Gris, in a full, crisp, aromatic, complex style. It is finely flavored (almond, lemon peel, grapefruit, roasted nut), well balanced, and long on the finish."
Ronn Weigand , Restaurant Wine, Issue 119/120
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