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Sandhill Sauvignon Blanc, 2019

Shipped and sold by Sandhill Wines

2019 Okanagan Valley 750 mL, 12.5% ALC/VOL

Availability: In stock

Sauvignon Blanc



Clear and bright with a fresh, clean aroma of gooseberry, grapefruit, green apple, lemongrass and site-specific minerality. This light-bodied Sauvignon Blanc has a refreshing mouth-feel and flavours of gooseberry, melon and peach. Grapefruit, lemon and lime notes sing on the finish.

A fabulous spring and summer sipper. Or pair with pan-fried fish filets with fresh herbs; herbed pasta salad; asparagus salads; cool refreshing gazpacho; basil pesto on pasta or chicken; halibut with a corn, cucumber and tomato relish; goat cheese appetizers; spinach quiche; spring pea risotto.

Residual Sugar: 3 g/L

Overall, the valley experienced above average spring temperatures for an early burst of growth, while summer temperatures were more moderate, reducing fire hazards, and providing a long slow ripening period to allow for vibrant acidity, flavour concentration, even ripening, and firm tannins for ageability. Careful management of the crop along with perfect timing was required for the September and October harvest. The very good 2019 vintage will see lower alcohol levels and vibrant natural acidity for fresh and elegant wines in much of the northern and central valley; along with ripe flavours and good texture from the more southern vineyards.

Awards & Ratings

Connoisseur Note(s):


  • Bronze Medal ~ InterVin International Wine Awards 2019
  • Bronze Medal ~ SIP Northwest, Best of the Northwest 2019


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Tasting Notes

This was a featured wine in October's Wine Club package, 2020.


Geographical Indication: BC VQA Okanagan Valley
Vineyard: Sandhill Estate & Hidden Terrace vineyards
Residual Sugar: 3 g/L
Cases Produced: 555


Appearance: Clear, bright. Pale straw core.
Nose: Tropical fruit, green apple, pear, hint of citrus. Light floral note.
Palate: Medium acid, medium body. Grapefruit, green apple, lime zest, minerality.
Quality: 88 points. Very Good+.


Food Pairing: Polenta cakes with fresh salsa, spinach and artichoke-stuffed sole, spicy crab tacos with tequila-lime dressing, chicken thighs in orange sauce with rice pilaf, and grilled lamb crostini with crème fraiche.

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