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NOTES
2007 was an interesting vintage, with early spring frosts and cool, wet conditions during flowering naturally restricting the vines crop levels. Luckily from this inauspicious start the weather really warmed up and glorious late summer and autumn temperatures allowed the Sauvignon Blanc to ripen fully. Flavour development was further aided by the cool nights during the critical period leading up to harvest.
The fruit for the 2007 Vavasour Sauvignon Blanc was harvested in the cool of night to retain flavour and freshness. Careful winemaking, and specific yeast strains, were used at our Awatere Valley Winery, so that the vibrant fruit flavours from the vineyard could be preserved.
TASTING NOTES
This wine shows lifted tropical fruit, melon and citrus notes. The palate exhibits the same fine fruit flavours with an underlying flinty note typical of Awatere Valley fruit. The finish is crisp and dry. This Sauvignon Blanc is ready to drink now, and over the next 2-3 years.
The 2007 Vavasour Sauvignon Blanc is sealed with a screw cap to ensure optimum quality and freshness.
OTHER REVIEWS
Vavasour Awatere Valley Sauvignon Blanc 2007
Joelle Thomson, NZ Herald - 8th January 2008
Joelle Thomson names Vavasour Sauvignon Blanc 2007 as her Best Seafood White Wine.
Vavasour Awatere Valley Sauvignon Blanc 2007
Gourmet Traveller Magazine, Feb/Mar 2008
94 Points
Vavasour is from the first winemaker in the Awatere Valley and which has long experience in Marlborough. It shows in this wine, which combines pear, asparagus and tropical characters in its intense aroma. Citrus, tropical and more herbaceous flavours mingle nicely and there's clean acidity and length to the finish. Otton described it as 'a bold style. Lovely balanced ripeness and good texture.'
Vavasour Awatere Valley Sauvignon Blanc 2007
Gourmet Wine Traveller Magazine, Feb/Mar 2008
92 Points/4 Stars
Outstanding Wine
“Concentrated mineral, green capsicum and lemongrass flavours that reflect lovely fruit purity. Dry and long with an ethereal texture, this wine clearly has potential for bottle development” Cellaring potential: Good drinking now or in the next 5 years
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