To produce the Sauvignon Blanc Reserve Clifford Bay Marlborough Villa Maria fermentation is carried out 100% stainless steel using selected aromatic and textural yeast strains. Carefully monitored for a period of time on lees to help build palate weight and texture.
The Graham, McKee and Gussin Vineyards are very near the coast and 75% of this blend is from this very cool and windy part of the Awatere Valley imparting a linear structure and chalky salinity to the wine. The remainder is from Blackbirch Vineyard, located inland with 200m elevation on the northern bank of the Awatere River.
Villa Maria’s 60 year journey at the forefront of New Zealand’s wine industry has shaped the company as it stands today. Throughout the 1960s Villa Maria was a one-man band. In 1961, at just 21 years of age, Sir George Fistonich leased five acres of land from his father in Mangere, Auckland and started off with just an acre of vines. The first wine under the name Villa Maria in 1962 was made with grapes harvested from this block. Today, Villa Maria is a globally recognised and adored for its bold, expressive and exceptional New Zealand wines.