What it tastes like
Lime, passionfruit and herbaceous notes with bright acidity and a clean, crisp finish.
Citrus
Passionfruit
Herbal






































































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Lime, passionfruit and herbaceous notes with bright acidity and a clean, crisp finish.
The Awatere Valley gets between roughly 280 and 400 millimetres of rain a year, which is very dry by any measure. Add low-fertility, stony soils, a cool and windy position at the southern end of Marlborough and a wide swing between warm days and cold nights, and you have the conditions behind this Sauvignon Blanc.
Chief winemaker Stu Marfell describes the Vavasour style as oyster-shell minerality, a creamy mouthfeel and an elegant acidity. To get there the fruit is picked selectively at peak ripeness from sites in the lower Awatere, gently pressed and cool fermented in stainless steel to hold the fresh aromatics. The wine is blended afterwards and rests on light lees, which adds a little texture before bottling.
Expect green tropical fruit, fresh herbs, snow peas and blackcurrant, with citrus zest on a generous, concentrated palate and a long, bright finish. It is a greener, more mineral style than many Wairau Valley Sauvignon Blancs.
It is a natural partner for fresh seafood, soft cheeses and creamy pasta, and the herbal edge holds up well against a garden salad or a spicy, Asian-inspired stir fry.
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