Kim Crawford Sauvignon Blanc
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About the Brand
Kim Crawford was launched in 1996 in Auckland, New Zealand. With incredible speed, Kim Crawford's powerful, aromatic wines began winning awards and gained a devoted, even fanatical, following.
Only two years after launching, Kim Crawford began exporting to the United States. Kim Crawford Sauvignon Blanc made the 2003 Wine Spectator Top 100 List to roaring acclaim. It made the Top 100 list again in 2005— and then again in 2006 and 2008. And it was also in 2008 that Wine Spectator awarded the Sauvignon Blanc with a prestigious ranking of 90+ points . . . for the seventh year in a row. Today we're the #1 Sauvignon Blanc, the #1 New Zealand wine in the United States, and Wine Enthusiast's 2016 New World Winery of the Year.
Get a glass of Kim Crawford Sauvignon Blanc in your hand and it's easy to understand why it's perhaps the most recognized New Zealand Sauvignon Blanc in the country. In 1996, an era dominated by heavily-oaked Chardonnays, from inside a small, ramshackle farm house, Kim Crawford devoted himself to creating something just the opposite—powerful, refreshing and aromatic Sauvignon Blanc. And wine drinkers around the world were into it. Within two years he began exporting to the United States, and within four he purchased a real-deal winery. After many 90+ Wine Spectator scores and at least one prestigious spot in their yearly Top 100, Kim Crawford has earned it's position as America's go-to Sauvignon Blanc.
This wine's intense aromatics can interrupt a conversation from across the room: Grapefruit, lemon-lime, spicy honeysuckle, fleshy apricot, nectarines, newly mowed grass, passion fruit and, at times, fresh fennel. The palate confirms these smells, with a sharp entry that cuts through any taste you may have encountered beforehand.
Enjoy this wine in small, slender white wine glasses. The cooler the temperature, the crisper it will seem. Or try it slightly warmer to notice more fruit and nuance. This wine doesn't need food—in fact it's great for a refresh after breaking a sweat in the yard or moving something heavy—but it adds a little something when you're eating fresh oysters, asparagus, lobster and summer salads.