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Brightwater Lord Rutherford Sauvignon Blanc 2023

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Brightwater Lord Rutherford Sauvignon Blanc 2023
New Zealand Sauvignon Blanc at its finest—and you’ll be one of a lucky few to get your hands on it. Hailing from one of the Nelson region’s best small estates, the highly rated Brightwater Lord Rutherford is a must-taste.
$29.69 ADVANTAGE MEMBER PRICEwhen you mix 12 or more
$356.28 ADVANTAGE MEMBER PRICE
$395.88

Wine Details

  • White - Dry
  • New ZealandNew Zealand
  • Sauvignon Blanc
  • Vegan
  • 12.99% ABV
  • 750 ml
  • Vegetarian
  • 31 December 2026

Flavor Profile

Beyond the label

Brightwater Vineyards, owned by the pioneering Gary and Valley Neale, may be one of the smallest estates on New Zealand’s South Island, but its world-class wines have earned it a (well-deserved) reputation as one of Nelson’s premier boutiques.

Brightwater Lord Rutherford Sauvignon Blanc (an exclusive, limited-edition cuvée) is no exception. With such a succulent flavor profile, it’s obvious the team has grape selection down to a science. For the exhilarating 2023, they picked the best fruit from three favorite vineyard sites—one brings intense, ripe fruit flavor; one exudes vibrant aromas; and the third delivers a distinctive mineral-herbaceous quality. Gary and Valley named the mouthwatering result after famed scientist and native Nelson son, Lord Ernest Rutherford. Pair with its classic match, goat cheese, or serve ice cold as a tongue-tingling aperitif.

The 2023 growing season produced a superb-quality harvest, but demand for New Zealand Sauvignon continues to skyrocket globally and its getting trickier to find first-rate bottles like Lord Rutherford Brightwater. Add to that a shortage of harvesters and skyrocketing global demand, and New Zealand Sauvignon will soon be even harder to find on the shelves. You’d to well to secure this fabulous 2023 before we run out. (And we definitely will!)

Brightwater Vineyards, owned by the pioneering Gary and Valley Neale, may be

About the Producer
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“It’s vibrant and flavorsome with textured mouthfeel, making it mouthwatering and delicious.”

Critic Sam Kim

on a previous vintage

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