Tasting Date: 7/5/2012
Varietal: Sauvignon Blanc
Country: New Zealand
Tasting Date Price: $12.99
Rating: WS 88 pts
Alcohol Content: 12.5%
Vineyard Website: click here
Visual Aspect: Light, crisp and clear
Nose: Flaunts a powerful bouquet of fresh herbs and tropical fruits layered with ripe stone fruit and bright citrus.
Palate: Med-bodied, w/ some grapefruit, lime, fresh herb & cut grass notes, & refreshing acidity.
Food Pairing: Try w/ light seafood, grilled shrimp, even w/ spicy foods.
It’s not just the grinding winds from the west or the imposing presence of Tapuae-O-Uenuku, the towering peak that looms over Marlborough’s Awatere Valley. It’s not just the deep, rocky soils formed millions of years ago by relentless glaciers that molded the landscape. It’s not just the arid climate marked by sundrenched days and cold nights. It’s the combination of all those things together that shape the inimitable character, flavours and textures of Vavasour wines.
R E G I O N The Awatere Valley is a sub-appellation within Marlborough. It has deep Greywacke soils compacted over millions of years by ancient glaciers. Huge boulders, carried down the Awatere River, are strewn across the valley floor. The vineyards are partially protected from the prevailing north-westerly winds by a broad range of mountain peaks. Awatere valley wines are particularly prized for their intense aromatics, ripe flavours, dynamic textures and concentration.
V I N E Y A R D The fruit for our 2010 Sauvignon Blanc came from our 85 hectare (196-acre) estate vineyard located in one of the marquee sites of the Awatere Valley. The climate here is noteworthy for its wide diurnal temperature swings; the soils are low in fertility and comprised of stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, arid by any measurement.
W I N E M A K I N G We harvested the fruit in the cool of night to preserve the flavor and freshness that epitomize Marlborough Sauvignon Blanc. Careful canopy and yield management, including leaf plucking and shoot thinning, ensured great concentration and character. After pressing, the juice was cool-fermented in stainless steel tanks to retain the essence of the fruit.