Winery VavasourRedwood Pass Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Redwood Pass Sauvignon Blanc from the Winery Vavasour
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Redwood Pass Sauvignon Blanc of Winery Vavasour in the region of South Island is a with a nice freshness.
Food and wine pairings with Redwood Pass Sauvignon Blanc
Pairings that work perfectly with Redwood Pass Sauvignon Blanc
Original food and wine pairings with Redwood Pass Sauvignon Blanc
The Redwood Pass Sauvignon Blanc of Winery Vavasour matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of waterzooï of the sea, quiche without pastry or ravioli with goat cheese and honey.
Details and technical informations about Winery Vavasour's Redwood Pass Sauvignon Blanc.
Discover the grape variety: Gold
Intraspecific crossing between A 3-94 (Hamburg Muscat x Sultana) and California K 3-78 (Hamburg Muscat x Queen of the Vines) obtained in the United States (California) in 1958 by Harold Paul Olmo (1909/2006). It can also be found in Greece, Cyprus, etc.
Last vintages of this wine
The best vintages of Redwood Pass Sauvignon Blanc from Winery Vavasour are 2014, 2013, 0, 2011
Informations about the Winery Vavasour
The Winery Vavasour is one of of the world's greatest estates. It offers 19 wines for sale in the of Marlborough to come and discover on site or to buy online.
The wine region of Marlborough
The wine region of Marlborough is located in the region of South Island of New Zealand. We currently count 1237 estates and châteaux in the of Marlborough, producing 3419 different wines in conventional, organic and biodynamic agriculture. The wines of Marlborough go well with generally quite well with dishes .
The wine region of South Island
Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
