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
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.