Invivo X, Sarah Jessica Parker Sauvignon Blanc 2022

SKU: IN104A-22
Invivo X, Sarah Jessica Parker Sauvignon Blanc 2022

Invivo X, Sarah Jessica Parker Sauvignon Blanc 2022

SKU: IN104A-22

Ripe citrus, tropical fruit and a hint of something savory. Delicate oak adds another dimension. The striking palate immediately fills the mouth and finds a crisp finish to a long and balanced interplay of fruit and acidity. Delicate white wine tannins provide the framework and, combined with an approachable acidity, focuses the palate toward a long and elegant finish.

The 2022 vintage (coming soon) is number 29 in Wine Spectator's TOP 100 Wines for 2023.

Regular price $136 Sale price $118 Save $18
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Country: New Zealand
Region: Marlborough
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Point Scores
  • WS92
  • JS90

Grape: Sauvignon Blanc

Type: White Wine

Style: Fresh & fruity white

Region: Marlborough

Country: New Zealand

Bottle Size: 750ml

Alcohol: 13.20%

Food Match: Appetizer, seafood and summer salads

Vegan:Yes

Sustainable:Yes

RRP:136.0

Following the phenomenal global success of the first vintage of Invivo X, SJP Sauvignon Blanc, Sarah Jessica Parker and Invivo co-founders Tim Lightbourne and Rob Cameron have made their 2020 second release together, virtually. In the world’s first ever virtual winemaking session, New York-based Sarah Jessica dialled Tim and Rob in from their winery in Te Kauwhata, New Zealand to create and sign off their latest blend, over a two-hour Zoom chat.

Sarah Jessica has pushed the style a little further this year, for a softer wine with more oak influence. For an increased oak touch, we used new French barriques and hogsheads as well as non-barrel blonde oak products and we employed more pre-fermentation maceration than in 2019.

We were really after an elevated phenolic structure with a hint of savory toast, but to be balanced we needed a great deal of weight and flesh among the structure. The vineyards provided this in abundance and with the addition of some extra solids during ferment, helped maximise the textual element. The final tool was a good amount of malolactic fermentation to naturally soften the wine and add that special character the malic acid conversion does.