Vavasour Awatere Valley Sauvignon Blanc 2023
- Dry style
- Tropical fruit
- Minerality
- Bright acidity
A striking bouquet of citrus and green tropical fruit evolves to layers of snow pea, currants and saline minerality. A juicy tropical palate with citrus zest flows to a generous mid-palate of herbal elements complimenting the layers of fruit. A bright acid line delivers a long finish and Vavasour Sauvignon Blanc’s hallmark oyster shell minerality.
This stonier, drier, cooler & windier pocket of Marlborough, the Awatere Valley, conspires to produce distinctive, complex & intriguing wines.
Marquee sites in the lower Awatere Valley, are noteworthy for their wide diurnal temperature swings, contributing to strong personality and incredible balance in the wines. Soils are low in fertility with stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, very arid by any measure.
Fruit was harvested in the cool of the night to preserve optimal flavour and immediately pressed to stainless steel tanks. The juice was cold settled for 48 hours before being gently racked. Indigenous yeast strains were selected to enhance specific aromas, and fermentation was kept cool to preserve fresh intense aromatics and fruit purity. Post fermentation the wine was carefully blended andallowed to sit on light lees to harmonise and promote a textural element. The wine was then filtered and prepared for bottling in mid-winter 2023.
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Vavasour Awatere Valley Sauvignon Blanc 2023
Vavasour Awatere Valley Sauvignon Blanc 2023
- Dry style
- Tropical fruit
- Minerality
- Bright acidity
A striking bouquet of citrus and green tropical fruit evolves to layers of snow pea, currants and saline minerality. A juicy tropical palate with citrus zest flows to a generous mid-palate of herbal elements complimenting the layers of fruit. A bright acid line delivers a long finish and Vavasour Sauvignon Blanc’s hallmark oyster shell minerality.
This stonier, drier, cooler & windier pocket of Marlborough, the Awatere Valley, conspires to produce distinctive, complex & intriguing wines.
Marquee sites in the lower Awatere Valley, are noteworthy for their wide diurnal temperature swings, contributing to strong personality and incredible balance in the wines. Soils are low in fertility with stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, very arid by any measure.
Fruit was harvested in the cool of the night to preserve optimal flavour and immediately pressed to stainless steel tanks. The juice was cold settled for 48 hours before being gently racked. Indigenous yeast strains were selected to enhance specific aromas, and fermentation was kept cool to preserve fresh intense aromatics and fruit purity. Post fermentation the wine was carefully blended andallowed to sit on light lees to harmonise and promote a textural element. The wine was then filtered and prepared for bottling in mid-winter 2023.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Tropical fruit
- Minerality
- Bright acidity
A striking bouquet of citrus and green tropical fruit evolves to layers of snow pea, currants and saline minerality. A juicy tropical palate with citrus zest flows to a generous mid-palate of herbal elements complimenting the layers of fruit. A bright acid line delivers a long finish and Vavasour Sauvignon Blanc’s hallmark oyster shell minerality.
This stonier, drier, cooler & windier pocket of Marlborough, the Awatere Valley, conspires to produce distinctive, complex & intriguing wines.
Marquee sites in the lower Awatere Valley, are noteworthy for their wide diurnal temperature swings, contributing to strong personality and incredible balance in the wines. Soils are low in fertility with stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, very arid by any measure.
Fruit was harvested in the cool of the night to preserve optimal flavour and immediately pressed to stainless steel tanks. The juice was cold settled for 48 hours before being gently racked. Indigenous yeast strains were selected to enhance specific aromas, and fermentation was kept cool to preserve fresh intense aromatics and fruit purity. Post fermentation the wine was carefully blended andallowed to sit on light lees to harmonise and promote a textural element. The wine was then filtered and prepared for bottling in mid-winter 2023.
