£25.96
Experience the super fresh and invigorating taste of Savvie Marlborough Sauvignon Blanc, a crisp white wine from New Zealand. Perfect as an aperitif or paired with seafood, this wine offers harmonious citrus and mango notes.
- Crafted by winemaker Alex Roper using machine-harvested Sauvignon Blanc grapes from Marlborough.
- Fermented in stainless steel to preserve freshness and vibrant fruit character.
- Contains sulfites with an alcohol content of 12% ABV, providing 9.8 units per bottle.
- Not suitable for vegans and vegetarians, and comes in a glass bottle for premium presentation.
- £25.96
- £25.96
- Unit price
- per
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Description
xSavvie is what the locals call Sauvignon Blanc, so we borrowed it for the name of our flagship release. Working with the talented young winemaker, Alex Roper, we've crafted a Marlborough white that is super fresh, fully invigorating and just how we know you like it. The trademark combination of citrus zest, mango, elderflower and freshly cut grass all work in harmony, providing top-class drinking either as an aperitif or to be paired with a big bowl of mussels and a side of skinny fries.
The vineyards are planted on alluvial rich soil that give the wines excellent minerality and enjoy a pleasant maritime climate.
Country of origin: New Zealand
Package type: Glass bottle
Allergen Information: Contains sulfites
Dietary Information: Not suitable for Vegans & Vegetarians
Grape variety: Sauvignon Blanc (100%)
Current vintage: 2023
Regional information: Malborough
Tasting notes: Super fresh, fully invigorating and just how we know you like it. The trademark combination of citrus zest, mango, elderflower and freshly cut grass all work in harmony, providing top-class drinking either as an aperitif or to be paired with a big bowl of mussels and a side of skinny fries.
Alcohol by volume: 12
Units: 9.8
Producer: Virgin Wines
Serving suggestions: Pair with moules mariniere
Winemaker: Alex Roper
Vinification details: Machine harvested, fully destemmed, crushed and pressed to de-juice. Juice clarification via floatation. Fermentation in stainless steel. Blended, cold stabilised and fined prior to cross-flow filtration.
