Invivo belle Marlborough Sauvignon Blanc 2012

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

"Fresh cut pineapple and passionfruit 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 will accompany a wide range of cuisine and excel with light salads and pasta dishes" Rob Cameron, Invivo Winemaker
Invivo belle has been a proud partner to the New Zealand Fitness Awards since 2010.


Country New Zealand
Region Marlborough
Vineyards Dashwood 35%, Upper Wairau valley 65%
Variety Sauvignon Blanc
Brix at Harvest 19- 19.3
Cellaring 1-3 years
Bottle Size 750ml
Winemaker Rob Cameron


Residual Sugar 5.4/L
pH 3.4
TA 6.4
Alcohol 9%


"Fresh, bright and vibrant aromas of gooseberries, capsicums, passionfruit and herbs are lifted with attractive lime notes"
Raymond Chan Wine Reviews
"A low alcohol version and it's a beauty. The bouquet shows classic herbal and lime zest characters with a touch of ripe apple notes. It's juicy and rounded on the palate with lovely fruit weight, finishing pleasingly dry. At its best: now to 2014”
Wine Orbit 2012
"Belle is a pretty package and it tastes all right too. The sweet, lightly fruity, zesty aroma is crisp, with some herbaceous punch. Plenty of soft, citrusy flavour washes across the palate."
Deborah Walton-Derry & Peter Morice, Marlborough Express

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The fruit for Invivo belle was sourced from our very best parcel destined for Invivo Sauvignon Blanc and a new vineyard located in the Upper Wairau valley. These particular blocks achieve ripe flavours at relatively low sugar levels – critical to creating a low alcohol wine. The season was unusually late with a cool summer leading on to a warm April. The yields were also naturally reduced resulting in punchy intense flavours on the herbal side but with great concentration and length.

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 sulphur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilised for bottling. (Note "Invivo belle" is called "bella by Invivo" outside of New Zealand)

Harvest date: 15th & 24th April 2012


  • Bronze Medal

    New Zealand International Wine Show 2012

  • Bronze Medal

    Marlborough Wine Show 2012

  • Bronze Medal

    Australian Small Winemakers Show 2012

  • 4 Stars

    Wine Orbit Magazine

  • 4 Stars

    Raymond Chan Wine Reviews

  • Commended Medal

    2013 International Wine Challenge