Savvie Marlborough Sauvignon Blanc

Product Information

Savvie 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.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Further description

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

Brand

Virgin Wines

Brand details

Virgin Wines is on a mission to create joy from grape to glass. For a quarter of a century, their innovative way of working has seen Virgin Wines working hand in hand with talented winemakers across the globe to create and source only the best, most premium wines that their customers want. They combine the team's expertise with customer feedback to continuously shape their exclusive range - one that you won't find anywhere else.

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.