INVIVO X BY SARAH JESSICA PARKER

Invivo [New Zealand]

APPELLATION

Marlborough

GRAPE VARIETIES

100% Sauvignon Blanc

WINEMAKERS

Rob Cameron

TECHNICAL DATA

Acidity
3.41
Alcohol
13.2%

2020

90POINTS

Wine Spectator
MAY 2021
2019

90POINTS

Wine Spectator
FEBRUARY 2020
BACKGROUND

Invivo X, by Sarah Jessica Parker is created with New Zealand-based Invivo Wines, in what Parker describes as a very collaborative process. The collaboration covers every aspect of the new wine, from naming and label design to the winemaking itself. Invivo winemaker Rob Cameron explains: “This wine is 100% Sarah Jessica Parker. So other than selecting the base wine from New Zealand (Sauvignon Blanc) I’ll be taking a back seat and letting her create the blends.” Sarah Jessica Parker’s first ever wine was perfected in May 2019 when Invivo founders Tim Lightbourne and Rob Cameron travelled to New York City to create her new Sauvignon Blanc. They brought samples of the 2019 vintage, harvested in April. Over a three hour session, SJP and the Invivo team finalized the proportions from each vineyard to create the exact blending recipe used in the wine.

TERROIR

The Invivo X, SJP Sauvignon Blanc is a blend of five estates in Marlborough, spanning both the Wairau and Awatere Valleys with vines ageing from three to 11 years. Sarah Jessica loved the intensity of style from the Waihopai Valley and has blended that with pure fruit aromatics from the Western Wairau and the power and purity found in the Westhaven Vineyard in the Dashwood. The Westhaven vineyard is one of the last blocks of Sauvignon Blanc in Marlborough to be harvested and so has an extremely long season to develop flavor and power.

WINEMAKING & VINTAGE NOTES

Sarah Jessica pushed the style a little further this year, for a softer wine with more oak influence, which included new French barriques and hogsheads. Pre-fermentation maceration was employed more than in 2019, meaning the grape skins were stirred into the juice a bit more. An elevated phenolic structure with a hint of savory toast was the aspiration, but to be balanced, a great deal of weight and flesh among the structure was needed. The vineyards provided this in abundance and with the addition of some extra solids during ferment, helped maximize 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.

TASTING NOTES

An intensely aromatic nose, this is a delicious medley of ripe citrus, tropical fruit and a hint of something savory. The fruit spectrum is complex and while overwhelmingly ‘Sauvignon Blanc’, the addition of 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.

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