# Awatere Valley Sauvignon Blanc (2025)

- **Producer:** Eradus
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Marlborough, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lime, grapefruit, apple, grass, bell pepper, peach, gooseberry, cream

## About this wine

Eradus Wines was founded in 1982 when Dutch immigrants Har and Sophie Eradus settled in Marlborough's Awatere Valley, then a dryland sheep farming area. While clearing an old farm shed, they discovered a cast-iron potbelly stove door embossed with an entwined 'H', 'S', and 'E' logo, which became the emblem of the estate. In 2004, their son Michiel and his wife Hanna took over the reins. The estate's vineyards sit on a narrow terrace just four meters above the mountain-fed Awatere River, positioned directly on the local Alpine Fault line. This unique, cool, and windy microclimate forces the vines to struggle, resulting in wines with distinctive mineral character.

## Interesting facts

- The winery logo was inspired by an old cast-iron potbelly stove door embossed with 'H', 'S', and 'E' found on the property.
- The estate vineyards sit on a narrow terrace just 4 meters above the Awatere River, right on the local Alpine Fault line.
- Awatere's harsh, windy climate forces vine roots deep into rocky soils, creating a distinct flinty, saline minerality.

## Food pairing

The high acidity and intense herbaceous and citrus profile of this Sauvignon Blanc cut through rich, creamy textures like goat's cheese and fish pie, while mirroring the fresh, green notes of asparagus and Thai herbs. Its saline minerality beautifully complements the natural brininess of fresh seafood.

## Wine making process

The winemaking process is designed to preserve the vibrant, pure varietal character of the Awatere Valley. Grapes are harvested at optimal ripeness and immediately pressed. The juice undergoes cool, temperature-controlled fermentation in stainless steel tanks using selected aromatic yeast strains to retain freshness and intense primary fruit aromas. Following fermentation, the wine is kept unoaked but rested briefly on its light lees in stainless steel. This contact adds a subtle, creamy texture and mid-palate weight to balance the high natural acidity before early bottling under screwcap.