Admired for its fresh acidity and intense zesty flavours and aromas.
Sauvignon Blanc styles range from light and fruity, with tropical, citrus, gooseberry characters, to more herbaceous examples with nettle, snowpea and grassy notes.
Sauvignon Blanc has found a natural home in New Zealand’s dry, sunny Marlborough region.
The variety was first planted in Marlborough in the 1970s, and has since developed a cult following worldwide due to its unique and distinctive characteristics.
Villa Maria Estate produce a wide range of Sauvignon Blanc wines, all from the Marlborough region.
Awatere Sauvignon Blanc is on the pungent, green side of the spectrum, producing crisp, focused and mineral wines with herbaceous, citrus flavours, and a lip smacking salinity.
The style of Sauvignon Blanc from the Wairau Valley is ripe and tropical; a pungent style of passionfruit and guava notes that leap out of the glass.
Sauvignon Blanc is perfectly paired with fresh seafood, such as sautéed scallops or seared snapper, accompanied by a fresh side salad of fresh rocket, goat cheese and melon.