We remember when New Zealand Sauvignon Blanc was new and exciting. It was vibrant and pure. Drinking it was like ringing a bell. In time, too many became predictable and boring. They became paint-by-numbers wines — pleasant enough, but they could have been created in an AI lab if AI could create wine (hmmmm). But a few weeks ago, we went to a portfolio tasting of Vintus New York, an offshoot of the 20-year-old importer and wholesaler of family-owned, conscientiously made wineries around the world. There were hundreds of wines, so we split up, as usual. At some point, Dottie came over, grabbed John and said, “You have to taste this New Zealand Sauvignon Blanc.” John was skeptical, but, hey, we’ve been married 50 years so off he went.