From pruning vines and selecting grapes at their ideal ripeness, to rigorously maintaining temperatures during the winemaking process, our commitment is steeped in excellence. We delicately finesse the iconic Marlborough character to appeal to connoisseurs who expect their wines to be extraordinary.
The result is sublime elegance: vibrant aromatics of citrus, a crisp edge of minerality and sweet herbs tease the refined acidity with a refreshing finish – that only the best of Marlborough can inspire.
When the bottle is chilled to 13° Celsius – the optimum temperature for drinking white wine – the label changes to blue, ensuring impeccable taste in every glass.
We’ve sourced the ideal grapes from Marlborough, New Zealand to create a true modern classic. Marlborough’s ancient, glacial, deep free-draining, stony soils produce some of the most sought after, best- in-class cool-climate fruit for Sauvignon Blanc. Vineyards from valleys across Marlborough were specially selected to produce our perfect blend of aromatics, green flavors and firm acid.
13 Celsius® is crafted with thorough precision, using grapes harvested at optimal ripeness, and a meticulous fermentation process that results in vibrant aromas of citrus, notes of sweet fruits and herbs, a crisp edge of minerality and refreshing acidity.
Compliment its taste with pairings that bring out the best of its flavor, including tart, rich cheeses, fresh seafood and salty prosciutto.
1 traditional French baguette
16 oz. goat cheese, brought to room temperature
¼ oz. fresh thyme, stems removed
¼ cup extra virgin olive oil
Slice the baguette on a slight bias into 32 even slices. Brush one side with olive oil and bake at 350 degrees until golden brown. Spread ½ oz. goat cheese on top of the side brushed with olive oil, and finish with a sprinkling of fresh thyme.
16 fresh sea scallops
½ Tbsp. vegetable oil
Sea salt and cracked black pepper to taste
2 cups sweet peas
½ cup cold tap water
8 fresh mint leaves
Place peas, water and mint in a food processor and puree until smooth. Reserve chilled. Remove the small outside muscle from each scallop, pat dry and season with salt and pepper. Heat oil in a non-stick sauté pan over high heat, then add scallops to the pan, ensuring they do not touch. Sear for approximately 1-1½ minutes on each side. Serve immediately over 1 Tbsp. of pea puree.
2 tsp. olive oil
24 fresh asparagus spears, stem ends cut off
24 slices of chilled prosciutto, sliced paper-thin
Cracked black pepper to taste
Season asparagus with pepper. Heat olive oil in a large, non-stick pan over medium-high heat, and sear, then set aside. Lay out a slice of chilled prosciutto on a clean cutting board, and place asparagus across. Roll tightly around the middle and repeat for the remaining spears.