WINE

SUBLIME ELEGANCE

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.

Download full tasting notes

sauvignon-blanc-2014

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.

  • 95

    2014 San Francisco
    Int. Wine Competition

  • 87

    2015 Wine Enthusiast

  • 87

    2015 Wine Spectator

The grapes used in 13 Celsius® Wines are from the Wairau and Awatere Valleys, known for Sauvignon Blanc wine.

NEW ZEALAND

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.

Taste

down to a science

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.

  • goat cheese & fresh herb crostini
  • SEARED SCALLOPS
    WITH SWEET PEA PURÉE
  • PROSCUITTO WRAPPED ASPARAGUS
  • GOAT CHEESE & FRESH HERB CROSTINI

    Bring out the bright taste of 13 Celsius with tart and creamy goat cheese, rich crostini and the taste of freshly chopped herbs.

    INGREDIENTS:

    1 traditional French baguette

    16 oz. goat cheese, brought to room temperature

    ¼ oz. fresh thyme, stems removed

    ¼ cup extra virgin olive oil

    Directions:

    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.

  • SEARED SCALLOPS
    WITH SWEET PEA PURÉE

    Balance the crisp flavor of 13 Celsius with subtly sweet, gently caramelized sea scallops and the fresh and earthy taste of a bright pea puree.

    INGREDIENTS:

    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

    Directions:

    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.

  • PROSCUITTO WRAPPED ASPARAGUS

    Bring the clean citrus flavors of 13 Celsius to life by pairing with the intricately layered flavors of perfectly cooked asparagus, peppercorn and natural-cured prosciutto.

    INGREDIENTS:

    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

    Directions:

    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.