Few wines have made an impact quite like Kim Crawford, and at the center of its signature style is Chief Winemaker Dave Edmonds, a veteran of more than 20 vintages and a leader in Marlborough’s vibrant, expressive wine scene.
Known for his mix of technical precision and creative instinct, Edmonds brings a clear vision to one of the most recognizable Sauvignon Blancs in the world while staying closely connected to the land, the craft, and the people who love the wine.
In this interview, he talks about his path into winemaking, what defines the Kim Crawford style, and how Sauvignon Blanc is evolving for today’s drinkers. He also offers insight into blending across Marlborough’s six subregions and shares his thoughts on innovation, wine cocktails, and the future of the category.
What first drew you to winemaking, and how did that path lead you to becoming chief winemaker at Kim Crawford?
I have been producing wines for more than 20 years and am as passionate about Marlborough Sauvignon Blanc as the day I started. It all started with a deep appreciation for nature and the science of winemaking. I was fascinated by how a single variety could express itself so differently depending on where and how it was grown.
That curiosity led to a love for both the technical precision and creative side involved in winemaking. Becoming chief winemaker took years of hands-on experience and commitment to learning the ins and outs, leading me to a position where I’m able to put my experience to work in producing quality wines for the world to enjoy.
How would you describe your winemaking philosophy, both personally and at Kim Crawford?
My winemaking philosophy is centered around balance and authenticity. I personally believe great wine is made by understanding the land and the specific conditions of each vintage. At Kim Crawford, we’re deeply committed to showcasing the identity of our region and how Marlborough Sauvignon Blanc truly differs from the rest of the world. We really try to strike that balance of honoring the brand’s tradition while finding ways to innovate.
We set out to make Kim Crawford an approachable, yet memorable drinking experience — and as a Sauvignon Blanc-lover myself, I can often be found on the New Zealand coast, eating fresh oysters on the beach with a crisp glass of wine. It’s truly my favorite way to spend an afternoon.
What’s one lesson you’ve learned in your career that shapes the way you approach Sauvignon Blanc today?
One of the most important lessons that I have learned during my career is that Sauvignon Blanc is not only a vibrant, aromatic, and balanced wine, but it also has an incredible range. This has ultimately taught me to trust the fruit and avoid overworking the wine, focusing on both precision and patience.
Kim Crawford is synonymous with vibrant Sauvignon Blanc. What do you think sets your expression apart from others in New Zealand?
New Zealand Sauvignon Blanc is known for its vibrant aromatics and crisp acidity, and we absolutely embrace that, while proudly being the #1 Sauvignon Blanc and #1 New Zealand brand in the U.S. We have also won numerous awards, including a recent score of 90 points from James Suckling.
The team has an enormous attention to detail in the vineyards and winery, and is meticulous with the Kim Crawford blending process to really extract the best that the Marlborough region has to offer, all of which set our Sauvignon Blanc apart from other wines. What results is pronounced aromas of passion fruit, ripe citrus, and juicy tropical fruits. On the palate, it is distinctly fruit-forward, bursting with flavors of grapefruit, melon, and pineapple. A lively acidity balances the lush fruit, leading to a crisp, refreshing finish.
How do you keep the wine consistent in flavor and quality while still letting each vintage show its personality?
I was fortunate to briefly work with Kim Crawford early on. He had such a distinct vision for the brand, but was also in love with the science and art of winemaking, much like myself. We employ the absolute best in winemaking practices with the latest technology, focusing on maintaining a certain standard of quality and overall style that people can rely on, even as the vintage changes.
We start in the vineyard and understanding how the season is unfolding, then when we get to the winery, we use various techniques, like blending, picking at various ripeness levels, and carefully managing fermentations, all to shape a final wine that reflects the vintage, but still fits within the signature profile of our Kim Crawford Sauvignon Blanc. We want to have a bottle that our consumers — whether loyal fans or picking up a bottle for the first or second time — can really depend on.
How much does New Zealand’s terroir influence the distinctive style of Kim Crawford Sauvignon Blanc?
New Zealand’s terroir, particularly in Marlborough, is absolutely crucial to the style of Kim Crawford Sauvignon Blanc. We take grapes from six plots in the region — Rarangi, Lower Wairau, Awatere, Southern Valleys, Upper Wairau, and Rapaura — each of which have its own distinct flavor profile. We love doing a blending session when tasting the wines, as it can really blow people’s minds how different the grapes from each soil are, but they come together really harmoniously when blended together in our Sauvignon Blanc.
The region’s sunny days and cool nights create the perfect conditions for developing ideal aromatics and natural acidity. Combine that with our diverse soils and mineral-rich terrain, you get incredible varietal expression, character, and vibrancy.
Sauvignon Blanc is known for being crisp and refreshing, but it’s surprisingly versatile too. What are some unexpected ways you’ve seen people enjoy it?
Sauvignon Blanc is typically seen as a summer sip, but it can be far more versatile than people realize. I’m in full support of the Spicy Sauvy B — or Kim with a Kick as we call it. The flavors balance excellently!
How do you recommend pairing Kim Crawford Sauvignon Blanc beyond the classic seafood or salad dishes?
Naturally, I love Sauvignon Blanc with seafood – paired with oysters, crayfish, butterfish and especially the pāua that we have collected from the water together as a family is hard to beat. I personally love pairing Sauvignon Blanc with dishes that explore acidity, spice and texture.
I love the refreshing nature when paired with Mexican dishes and I like to utilize it when I think the dish is very rich like slow cooked lamb and beef. However, the best time to open a bottle of Kim Crawford Sauvignon Blanc is when you get together with friends or family.
Have you noticed any shifts in how people are drinking Sauvignon Blanc lately—like using it in cocktails or with less traditional food pairings?
I have definitely seen a shift in how consumers are drinking Sauvignon Blanc, both in becoming a more year-round wine, and we’ve also seen a shift with the rise of wine cocktails. As mentioned, it was quite fun to see the Sauvignon Blanc Jalapeno Cocktail trend over the summer, and we’ve even come up with some signature cocktails ourselves like the Chai Tea-Ser, Matcha Tea-Ser, and Watermelon Cocktail. We love seeing consumers put their own spin on how they’re enjoying our wines — there really is no right or wrong way to enjoy.
Are there any new techniques or approaches you’re excited to explore with Sauvignon Blanc at Kim Crawford?
Oh, yes! We are constantly challenging ourselves to lead the category in welcoming younger legal drinking age, multi-cultural consumers into the wine category, and have a lot of exciting plans in the works at Kim Crawford.
Beyond the core Sauvignon Blanc, we offer Kim Crawford Illuminate, the #1 selling low-alcohol, low-calorie wine with a 7% alcohol, 70-cal per serving white wine that gives the same great flavor and quality consumers expect.
In the last year we launched Pinot Grigio sourced from Delle Venezie D.O.C. in Italy. We are also launching a Non-Alcoholic Sauvignon Blanc in the US in the coming months.
Looking ahead, how do you see Sauvignon Blanc evolving as wine drinkers’ tastes continue to change?
I love Sauvignon Blanc, because it’s constantly evolving. It has always been a crowd pleaser, but as consumers become more curious and adventurous, I believe we’ll see a broader range of styles emerging. People are still drawn to the vibrant aromatics and acidity, but there’s growing interest in wines with more texture and complexity. With Sauvignon Blanc being such an adaptable varietal, it has the versatility to grow with changing tastes and preferences without compromising its original appeal.
If you could debunk one common misconception about Sauvignon Blanc, what would it be?
I believe one of the biggest misunderstandings is that every Marlborough Sauvignon Blanc is the same. Sauvignon Blanc can absolutely be refreshing and easy to drink, but it’s also a grape with incredible range. Depending on where it’s grown, how it’s grown, and the winemaking techniques used, it can be refined and textural. People don’t typically understand how much depth Sauvignon Blanc truly has, and they automatically assume it’s a one-dimensional wine.
The post Chief Winemaker Dave Edmonds Talks Kim Crawford Sauvignon Blanc appeared first on Chilled Magazine.
Source: Mixology News
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