Drop of the Day – Vavasour Sauvignon Blanc
A Sauvignon Blanc to make you rethink Sauvignon Blanc.
Marlborough is famous for producing world-class wines. Sub-regions like the Wairau Valley are lauded for their growing conditions and exceptional Sauvignon Blanc. But tucked away in the small southern pocket of Marlborough is the even more dramatic Awatere Valley. Defined by stark thousands-year-old terraces carved by the Awatere River with influences from the coast and hills that shelter the landscape from rain, Awatere Valley is one of the most distinctive wine growing regions in the world.
The Awatere Valley is a land of such extremes that it’s impossible for it to not be expressed through the wine. Wines full of intrigue, character and elegance that can only be attributed to this one small place. And that is exactly what's at the heart of this incredible Sauvignon Blanc. With a unique oyster shell minerality, creamy texture and elegant acidity, Vavasour Sauvignon Blanc is style-defining for Marlborough’s smaller Awatere Valley.
Recognised for decades on the international stage, the 2020 vintage of Vavasour Sauvignon Blanc has been awarded Runner-Up Double Gold Medal at the Global Fine Wine Challenge 2021. This vintage has also won Gold at the Royal Easter Wine Show 2021 and received 90 Points by Master of Wine James Suckling.
We recommend pairing the intensity of this sensational wine with equally big flavours on your plate like our Thai Fish and Prawn Laksa or our mouth-watering Piri Piri Prawns with Chorizo and Squid. For something a little on the lighter side, but nonetheless flavourful, you can’t go wrong with our Baked Goat’s Cheese Toasts, Blackberries and Hazelnuts.
Vavasour Sauvignon Blanc is available now from the Foley Wine Club – the online Cellar Door of Vavasour, Mt Difficulty, Roaring Meg, Grove Mill, Te Kairanga, Martinborough Vineyard and Lighthouse Gin.
Visit the Foley Wine Club here.
$123 for 6 bottles including delivery throughout New Zealand
Facebook: @VavasourWines
Instagram: @vavasourwines
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!