Invivo Marlborough Sauvignon Blanc 2011

"Tropical aromas, fresh sliced bell peppers and floral lime zest rise from the glass initially. This is well backed up by a vibrant, cutting fresh palate with deceptive power and concentration. Evidence of the lees contact adds a textural dimension to the focused palate and bouncing tropical fruit. This wine will develop in the bottle over time and its complexity will become more marked between sweet fruit spectrum and almost savoury herbal notes."

Rob Cameron, Invivo Winemaker


Country New Zealand
Region Marlborough
Vineyards Dashwood 70% Awatere Valley 30%
Variety 100% Sauvignon Blanc
Brix at Harvest 20.8 – 22.3
Cellaring 1 – 3 years
Bottle Size 750ml
Winemaker Rob Cameron


Residual Sugar 3.9g/L
pH 3.31
TA 7.6
Alcohol 12.5%
S02 at Bottling 30/115


“This punchy dry wine was mostly grown in the late ripening Westhaven Vineyard at Dashwood. Rich and refined, it is tight and minerally, with vibrant, slightly nettley flavours, showing impressive intensity, delicacy, harmony and length.”
Michael Cooper, 5 stars Invivo Sauvignon Blanc 2011, Wine of the Week
“A really lovely wine with an aroma of cut grass, red capsicum, snow pea and fresh lime. Not too high in alcohol, yet with plenty of flavour, it is crisp and refreshing.”
Jane Skilton MW 4 stars Invivo Sauvignon Blanc 2011, Sunday Star Times
“Tangy Sauvignon Blanc with gooseberry, passion fruit and a subtle mineral flavours. Dry, mouth-watering wine with impressive purity and a moderately lengthy finish.”
Bob Campbell MW
"The 2011 Sauvignon Blanc has ripe grapefruit, fresh apple and baking bread notes with hints of honeysuckle and lime zest. This very crisp, medium-bodied wine has a great intensity of citrus flavors and finishes long, with faint herbal suggestions. Drinking nicely now, it should keep to through 2014" 88 points

The Wine Advocate, Lisa Perrotti-Brown MW

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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 aromas 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.

Harvest date: 11 – 22 April 2011


  • Trophy International Sauvignon Blanc

    2011 Hong Kong International Wine and Spirit Competition

  • Trophy New Zealand Sauvignon Blanc

    2011 Hong Kong International Wine and Spirit Competition

  • Gold Medal

    2011 Hong Kong International Wine and Spirit Competition

  • Trophy Champion Wine of the Show

    2011 Marlborough Wine Show

  • Trophy 2011 Sauvignon Blanc

    2011 Marlborough Wine Show

  • Gold Medal

    2011 Marlborough Wine Show

  • Silver Medal

    International Aromatics Show 2011

  • Silver Medal

    2011 New Zealand International Wine Show

  • Silver Medal

    2012 Royal Easter Show

  • 5 stars

    Michael Cooper’s 2012 Buyers Guide to New Zealand Wine Shortlist Wine of the Year

  • 88 Points

    The Wine Advocate, Oct 2012

  • 4 Stars

    Bob Campbell MW