NEW ZEALAND

Marlborough is the heartland of New Zealand winemaking and is widely recognized as one of the world’s iconic grape growing regions. The hot summers, cool winters and fertile soils combined with longer, drier growing conditions help foster the gradual, even ripening of the grapes. The resulting wines have stronger and more lively fruit flavors with crisp, balanced acidity levels. Marlborough grapes are known for their vibrant tropical flavors and herbaceous edge.

WHITEHAVEN

Established in 1994, Whitehaven is a small boutique winery located in the world-renowned Marlborough region of New Zealand. Nestled in the Wairau and Awatere Valleys, Whitehaven grapes bask in warm sunlight and cooling breezes from the New Zealand coast, coaxing bright flavors and crisp acidity from the vines. Whitehaven crafts distinctive Sauvignon Blanc from this sough-after fruit.

Whitehaven Sauvignon Blanc

STARBOROUGH

Flanked by a ridge of mountains to the west, Starborough sits on the eastern coast of New Zealand’s South Island in the Marlborough district. Starborough Sauvignon Blanc reflects the long, cool growing season of this renowned region with its rich layers of flavor and bright, refreshing style. Perhaps that’s why this varietal stands out — the way in which it evokes the subtle flavor of New Zealand’s natural beauty. It’s a sophisticated taste that’s easy to like.

Starborough Marlborough Sauvignon Blanc

PROPHECY

Crafted to showcase the defining characteristics of the Sauvignon Blanc grape, Prophecy Sauvignon Blanc showcases the best of New Zealand’s renowned Marlborough region. Aromas of grapefruit, lychee and lime zest lead to flavors of mandarin orange and green apple, followed by delicate notes of mineral and wine tea.

Prophecy Sauvignon Blanc

RECIPE

Known for its sweeping, awe-inspiring views, New Zealand is lesser known for its mastery of savory, deep-spiced lamb dishes.

Rosemary Leg of Lamb Roast

Pairs well with New Zealand Sauvignon Blanc

Makes: 6 servings

Ingredients
  • 5 lbs. whole leg of lamb
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon lemon zest
  • 3 cloves minced garlic
  • 1 teaspoon coarse salt
Directions
  1. Mix honey, mustard, lemon zest, rosemary, pepper and garlic in a small bowl. Brush on lamb, cover and allow to marinate in the refrigerator overnight.
  2. Preheat oven to 450 degrees. Place lamb on a roasting pan rack and salt to taste.
  3. Bake for 20 minutes, then reduce heat to 400 degrees. For medium rare, roast for up to an hour longer. An internal meat thermometer should register at least 145 degrees. Let rest for 10 minutes before carving and serving.