The 2006 season was one of the earliest on record and provided almost perfect weather from flowering through to harvest. Warm summer and autumn temperatures allowed the Sauvignon Blanc to ripen fully.  Flavour development was aided by the cool nights during the crucial period leading up to harvest.

The fruit for the 2006 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 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 years.

The 2006 Vavasour Sauvignon Blanc is sealed with a screw cap to ensure optimum quality and freshness.