"Exceptional pale straw green colour. Intensely mineral quality to the aromas with flint and wet stone. The palate continues with that minerality which is an excellent foil to food" Dr Ken Dobler, Sydney International Wine Show, November 2017

"Spicy, green grassy gooseberry nose. Med-full, dry, green capsicum, grassy mid-palate. Fairly straightforward. Dry finish. Long" Ying Tan, Master Of Wine, Sydney International Wine Show, November 2017

"A distinctively Awatere Valley style with sweet grass, green capsicum, tomato leaf, mineral and nettle characters. Quite a concentrated wine in a bone-dry style that gives a nod in the direction of Sancerre." Bob Campbell, Master Of Wine, November 2017

The 2017 Sauvignon Blanc features aromas of passionfruit, guava, elderflower, citrus and black currant. The palate is a concentrated blend of white peach and tropical fruits with a crisp acidity and minerality on the finish.

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. River shingles, gravels and silts help bind these large rocks. 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. Vavasour’s 85 hectare (196-acre) estate vineyard is located at one of the marquee sites for grapes in the Awatere Valley. The climate here is noteworthy for its wide diurnal temperature swings—an attribute that contributes to strong personality and incredible balance in the wines. The vineyard’s soils are low in fertility and are comprised of stones and pebbles mixed with clay and loam. The rainfall ranges from 279-406 millimeters (11-16 inches) a year, very arid by any measurement.

The grapes were harvested in the cool of the night to preserve the flavour and freshness that epitomise 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.