“Our goal is a life well lived, with honesty, humility, and integrity, all of which we hope translates into our wine.” – Tom Eddy, winemaker (since 1974)

Whether you like ‘em in TENZ or twenniez, there is no denying how yummy NZ SB is! But let’s meet in the middle and settle at $17?

Wait. Hold on. Back up, rewind…

Tom Eddy?? The once-culty-in-the ‘90s Cab tycoon makes a Sauv Blanc from NZ?

Per The Napa Wine Project “This lively wine features a Maori influenced label and is sourced from the Marlborough region of New Zealand’s South Island. Despite the vineyard source located on the other side of the world Tom travels on site at least once a year and is directly involved in all major vineyard and wine making decisions.”

And don’t let that (slightly) older vintage fool you. In fact, it may explain how we got this screaming deal for you. And best believe it’s fresh as the prince!

Adorable and aromatic, fresh and intense, with heaps of lemon curd, yuzu, peach, ripe melon, and honeysuckle. It gives an effortless and mouthwatering vibe, backed by lemongrass and candied ginger notes on the long, expressive finish. Like us, if you don’t want summer to end, a case of this is bound to prolong it.

Did we say FIFTEEN dollar bills?! What can you buy for that in the fine wine world today? Not talking about Safeway stuff either…as in real boutique wine, made with attention to detail, and offering up oh-so-much joy.

Depleting faster than you can read, guaranteed.

Once you secured in abundance, we invite you back here for some nostalgia. Here’s an interview about this wine’s 2007 vintage from when we last featured one 15 years ago. Never ceases to amaze us when we land the same something at an equally sweet price. Time flies when you’re having fun!

WINE SPIES WINEMAKER INTERVIEW (June 13, 2009)

AGENT RED: Greetings, Tom. We are thrilled to be showing your TENZ today. The wine is unique and delicious. All of us here at Wine Spies H.Q. were very impressed with it. Thanks so much for the wine, and for taking some time to answer questions for our Operatives today. Tell me, first, is it difficult to make a wine in New Zealand and then bring it to the U.S. market?

TOM EDDY: It was a huge struggle…not just to make the wine, bottle it and ship, but all the paperwork that was required for the governmental agencies. It was well worth it though. I may be the only California winemaker doing this. Guess what, I’m now considered a New Zealand Wine Grower!!

RED: You may be the only Californian with that distinction! Was there a specific experience in your life that inspired your love of wine?

TOM: I discovered “wine” in high school when I fermented apples in my bedroom closet. And from there, I was blessed that my folks lived in Davis, CA, where I ultimately attended the University of California, Davis, to get my degree in winemaking.

RED: And where did you learn the most about winemaking?

TOM: At UC Davis during the ‘70’s, some of the finest professors in the industry were teaching. I guess it’s no wonder that my graduating class (class of ‘74), along with Fresno State’s, often is accredited for the meteoric rise in California wine quality within the last 35 years. That was the technical part, but most of my winemaking knowledge comes from all these years of practical and professional winemaking experience.

RED: What is your winemaking style or philosophy?

TOM: To make rich, concentrated wines that are elegant, balanced and long-lived. Currently the fad is for over the top, high alcohol red wines that are imbalanced and sweet. Forget it. It’s time to re-educate the public. Take Back the Cab, baby!

RED: What wine or winemaker has most influenced your winemaking style?

TOM: I remember having one of those ‘ah ha!” moments early on in my career. A colleague and I decided to have dinner and do a taste off. We each brought a well-known, expensive wine of the agreed upon vintage (1976). At the end of the meal, after talking, laughing and not paying much attention to the wine we were drinking, I noticed his bottle was empty and mine was half full. The result was that I fully understood that wine must be made to be enjoyed with a meal, and regardless of scores or accolades, the wine must taste good! (The wines were Petrus and Heitz).

RED: How long have you been making wine?

TOM: Thirty-five glorious years (not counting school days).

RED: Who do you make wine for?

TOM: I make wine for those who want to experience classic, state of the art fine wine. I guess you could consider me an educator of sorts. I try to use my expertise to deliver the finest example of each wine type I make. I believe the extra time in the barrel (2 years) and in the bottle (another 2 years), before I even release it, makes my Cabernet perfect for the consumer. I do not make wine for the wine reviewer.

RED: Tell me, what makes the Napa Valley so special?

TOM: Napa Valley is unique in the world! Much has to do with the soil and climate. It’s the only place on the globe where 30 of 33 soil series exist (great for most grape varieties), where it has perfect Mediterranean climate (1% of the land surface), it’s beautiful, and it just has all the elements we need to make great wine. Why would anyone want to live any place else?

RED: To me, Napa and Sonoma are my Mecca. What is one piece of advice that you would give to someone that is considering a career as a winemaker?

TOM: Be prepared to work damn hard!

RED: What is occupying your time at the winery these days?

TOM: Working on our new estate vineyard to make sure it will produce the best grapes on the planet.

RED: Please tell me a little bit about the wine we are featuring today

TOM: The TENZ Sauvignon Blanc is the culmination of two goals, making a zesty, tasty SB wine that I enjoy immensely and that I think other folks will feel the same way about, and also to create a special wine from across the ocean which initially presented outrageous challenges and logistical obstacles. I’m always up for a challenge, and this project is so wonderful because I had to research and discover the single vineyard source and I also had to develop a winemaking plan that ended up being novel and exciting. Of course, the “challenge” of the entire project gets my juices going… no pun intended.

RED: What is your favorite pairing with today’s wine?

TOM: I think Sushi, lots of fresh fruit, and even raw vegetables with dipping sauces. The wine really goes with many spicy dishes where the flavors merge and complement. It’s also a superb sipping wine for a warm afternoon.

RED: Please share one thing about yourself that few people know

TOM: I’m a great barbequer but in my younger days, I would start the grilling, leave it to visit my guests, only to come back and find it flaming. My friends called me ‘Napalm Eddy’. I’ve improved since then (laughter).

RED: Nice! What is your favorite ‘everyday’ or table wine?

TOM: During the summer, my wife and I really enjoy drinking the TENZ. I also love dry, Alsatian wine types, especially Dry Gewürztraminers. It’s hard to believe since my main focus is Napa Cabernet!!

RED: How would you recommend that people approach your wines, or wine in general?

TOM: Don’t be swayed by high scores and/or over inflated prices. Find a winemaker whose style you like and just enjoy the wine and think about all the time and love of creation, and hard work that went into each bottle. By the way, I’ve never had a wine I didn’t like when backpacking in the mountains.

RED: Great advice. If you could choose any one wine to drink (regardless of price or availability), what would it be?

TOM: I once had a 1949 Chateau Lafite. I’d like to do that again.

RED: What is the one question that I should have asked you, and what is your answer to that question?

TOM: You should have asked me what I would be doing if I wasn’t making wine… the answer is that I don’t know!! Wine flows through my veins like blood, I guess.

RED: Some people are just born for it, I guess. Thank you so much for your time, Tom. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

TOM: Cheers, and remember,”if it’s an Eddy, it’s ready!” (laughter again)