Invivo belle Marlborough Sauvignon Blanc 2010

With 30% less alcohol and 30% less calories than our standard Sauvignon Blanc!

“Fresh cut pineapple with hints of green gage plums and racy limes hit both nose and palate. Soft, full textured mouth-feel with pleasing balance leaves the palate both awakened and refreshed! Invivo Belle is deceptive in its power and has great length without requiring high alcohol, using fruit intensity as the backbone to its structure. Invivo Belle accompanies a wide range of cuisine and excellent with light salads and pasta dishes.”

Rob Cameron, Invivo Winemaker, New Zealand.

Specifications

Country New Zealand
Region Marlborough
Vineyards Dashwood
Variety 100% Sauvignon Blanc
Brix at Harvest 20.6
Cellaring 1-3 years
Bottle Size 750ml
Winemaker Rob Cameron

Analysis

Residual Sugar 4.8/L
pH 3.28
TA 7.7
Alcohol 9%
S02 at Bottling 28/123

Reviews

“On tasting you would have no idea this was a lower alcohol wine. Most sauv blancs clock in around at around 13.5% alcohol but this only has 9%. And unlike most lower alcohol wines, it is not sweet. There a lovely seam of lime and mandarin citrus underpinned by classic gooseberry flavours and those tangy summer herbs - fresh, bright, juicy and good for your waistline”
Sue Courtney, Wine of the Week, October 5th, 2010
“Some tricky manoeuvring in the vineyard has seen the fruit achieve ripe flavours without the high levels of sugar. It is super-crisp, limey and will be a huge hit over summer, I’m sure”
Yvonne Lorkin, Wine Editor: Dish Magazine & Wine Columnist (various newspapers)

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Winemaking

The fruit for Invivo Belle was sourced from our very best parcel destined for Invivo Sauvignon blanc. This particular block achieves ripe flavours at relatively low sugar levels - critical to creating a low alcohol wine. The season was a cool one lending itself to greener flavours but such is the quality of this vineyard that through single sided canopy management we were able to expose the fruit to the morning sun and so promote the ripening but the Western side of the canopy was left with much more leaf. The net result being that in the afternoon the fruit was protected from the sun and so developed flavour but retarded sugar production.

The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aroma's and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without

Harvest date: 2nd April 2010