Pale yellow color; grapefruit, lemon, passionfruit, pineapple, candied pear, freshly cut grass, gooseberry on the nose and palate.
Dry; minimal tannins; racy acidity. 100% sauvignon blanc grapes from the Wairau Valley. Fermented and aged in stainless steel, no oak influence. Fresh, fruity, friendly sipper with less grapefruit and grass than some Kiwi sauv blancs. Smooth texture with hint of honey and saline on the finish. 12.5% ABV
Juggernaut is a brand in The Bogle Family Wine Collection, a wine company in Clarksburg, California founded more than 50 years ago. Bogle launched the Juggernaut brand in 2018 with a cabernet sauvignon using grapes sourced from four California appellations. They expanded to Russian River pinot noir and Sonoma Coast chardonnay. This effort is made in New Zealand and imported by Bogle. The 2023 vintage is the first.
Bogle patriarch “Grandfather” Bogle started out growing potatoes and corn before transitioning to grapes. Today, three generations of the Bogle family operate the winery in family-friendly manner. They practice sustainable farming throughout their operations.
Juggernaut’s philosophy is “overcoming challenges builds character.” They deliberately source grapes from vineyards in extreme, challenging environments. They believe stressed vines produce fewer grapes, but grapes with more intense flavors and complexity. The Wairau Valley vineyard that supplied this sauvignon blanc grapes is located on the northern edge of the southern island. Maritime influence moderates temperatures while powerful Southern Hemisphere sea breezes temper intense sun exposure. The winery notes: “competing forces of nature create exceptional results.”
Juggernaut Wines Sauvignon Blanc, Marlborough, New Zealand 2023 is tasty, fruity effort with a bit less citrus bite than usually found in a Marlborough sauv blanc, which makes this a charming value. California-based Bogle is the mother company for this brand, and they consistently deliver impressive, easily drinkable quality at consumer-friendly prices. This is another example. $15-17
Pairing—Sauvignon blanc is famously food friendly, sometimes called “a salad in a glass.” Oysters are a classic pairing, scallops in lemon butter sauce; white fish such as sea bass, sole, cod, halibut; oiler fish, mackerel, sardines, Sushi and ceviche; soy-based preparations. Grilled, roasted chicken with herbs, particularly rosemary, thyme, tarragon. Spicy Thai cuisine featuring lime, cilantro, moderate heat. Mexican foods such as guacamole, ceviche, fish tacos with cilantro and fresh lime. Green salads, caprese salad with tomatoes, mozzarella, basil, goat cheese salad punchy vinaigrette; asparagus. This will be less successful with heavy meat dishes, rich gravies, cream-based sauces. Cheese—Fresh goat cheese is classic; Crottin de Chavignol (Loire Valley), Valençay, Selles-sur-Cher; aged gouda, asiago; brie, including grilled brie, fontina, Swiss cheese, ricotta, lemon ricotta crostini with honey; feta, gruyère. Avoid aged, pungent blue cheeses like roquefort, stilton.