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"A great example of Waipara Sauvignon Blanc" NWWA

Aromatically intense with classic aromas of gooseberry, dried herbs & minerality with underlying tropical notes

Delicious with green-lipped mussels or a goats cheese, grilled peach & toasted hazelnut salad

Waiata Waipara Sauvignon Blanc 2020

12 Btls, $203.88 12 Btls, $177.29
Awarded Gold Medal Awarded 95/100 Points Freight Included
Waiata Waipara Sauvignon Blanc 2020

Waiata Waipara Sauvignon Blanc 2020

A great example of Waipara Sauvignon Blanc
12 Btls, $203.88 12 Btls, $177.29


Awarded Gold Medal & 95/100 Points



  • Dry style
  • Tropical fruit
  • Herbal notes
  • Crunchy acidity

"A great example of Waipara Sauvignon Blanc, from just north of Christchurch. Waiata vineyard promotes fruit driven wines and here they deliver in bucket loads. The classic flavours of cool climate Sauvignon, which New Zealand is famous for, are all here. Gooseberry, leafy herbs, green bean sprouts balanced with exquisite crunchy acidity, a real head turner" NWWA

A delicate, pale green/gold. Aromatically an intense wine showing classic Sauvignon Blanc aromas of gooseberry, nettle and dried herbs and minerality with an underlying tropical and citrus background. Flavours of tropical fruit and herbal notes have been derived from the careful selection of various areas of our best blocks in the Waiata Vineyard situated in the Waipara Valley. The full flavours and tight structure of the palate reflect the intrinsic qualities of the Waipara Valley vineyard. The wine has been made with a moderate acidity level to complement the flavours and provide balance without dominating. A small amount of residual sugar enhances body and balance in what is a generous and complex wine.

100% Waipara Valley, North Canterbury. he 2020 Vintage in Waipara, North Canterbury was warm and dry.  Heat summation was well up on average while rainfall was 25% less than normal.  The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. Due to the warm summer the fruit was harvested a few weeks ahead of normal. This had the effect of enhancing fruit flavours and creating wines of great balance, especially the Sauvignon Blanc.

The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. It was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.


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