Vavasour Sauvignon Blanc 2026 captures the distinctive character of Marlborough's Awatere Valley, where cool temperatures, drying winds and stony soils shape Sauvignon Blanc of remarkable freshness, concentration and mineral character.
Aromas of green tropical fruit, fresh herbs, snow pea and blackcurrant lead into a generous palate layered with citrus zest, ripe tropical fruit and delicate herbal notes. A subtle creamy texture brings depth, while bright acidity and a distinctive oyster-shell minerality provide balance and definition.
The 2026 vintage combines expressive fruit with elegance and precision, delivering a beautifully balanced Sauvignon Blanc with a long, refreshing finish.
Tasting Notes
Appearance: Pale straw with subtle green highlights.
Nose: Green tropical fruit, fresh herbs, snow pea and blackcurrant, with delicate citrus notes.
Palate: Generous and concentrated, with layers of citrus zest, tropical fruit and subtle herbal flavours. A gently creamy texture is balanced by lively acidity and distinctive oyster-shell minerality.
Finish: Long, elegant and refreshing, with lingering citrus and mineral notes.
Food Pairing
A natural partner for fresh seafood, soft cheeses, creamy pasta and vibrant summer salads. Its lively acidity and expressive fruit also work beautifully with fragrant Asian dishes, particularly those featuring fresh herbs, ginger, lime or gentle spice.
Vintage Conditions
A warm, dry spring followed by cool nights and a long, even ripening period provided excellent growing conditions in the Awatere Valley. Healthy fruit developed concentrated flavours while retaining the bright natural acidity that defines the region's Sauvignon Blanc.
Vineyard Background
Fruit was sourced from six vineyard sites in the lower Awatere Valley: Favourite, Top Block, Old Coach Road, Old Vine, Hammond and Kings Flat.
The valley's stony, low-fertility soils, cool climate and significant day-to-night temperature variations contribute to the wine's concentration, freshness and distinctive mineral character.
Winemaking
Grapes were selectively harvested at peak ripeness, gently pressed and cool fermented in stainless steel to preserve their fresh aromatics and varietal expression.
Following fermentation, the wine was blended and rested on light lees to develop subtle texture and complexity before filtration and bottling in winter 2026.
Cellaring and Serving
Enjoy now or cellar through to 2030. Serve chilled, around 8–10°C, to bring out the wine's fresh aromatics, lively acidity and mineral character.
