The 2005 season provided cooler spring and early summer weather which gave us smaller yields.  Summer and autumn weather was warm and dry providing an extended ripening period. The grapes were harvested at optimum maturity. 

The fruit for the 2005 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. 

This wine shows lifted passionfruit 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 years.

The 2005 Vavasour Sauvignon Blanc is sealed with a screw cap to ensure optimum quality and freshness.