INVIVO X , SARAH JESSICA PARKER PINOT NOIR
Invivo X, SJP Pinot Noir embodies the essence of Marlborough in pure New Zealand in every glass, meticulously crafted with love and care by SJP and Invivo Cofounders Tim Lightbourne and Rob Cameron.
As with the other wines in the Invivo X, SJP collection, Sarah Jessica personally lends her palate to the tasting and blending process, collaborating with Rob and Tim to ensure each bottle reflects their collective vision.
Our Pinot Noir originates from the esteemed clays of Marlborough’s Southern Valleys, with a dash of Awatere River drama. Our Wairau Southern Valley block is a steep, north-facing vineyard of silt loam over clay. The Awatere Valley block is close to seaview and right on the elevated banks of the Awatere River, with soils offering a fine loam with modest gravel and a cool climate.
Although the wine is made predominantly with grapes from Marlborough, Rob, Tim and SJP blended a small amount of fruit from Central Otago in New Zealand to add some structure. The wine spent eleven months on oak which gives it it’s lovely oaky flavors; each sip is one to savour.
TASTING NOTES
Bright garnet red with a vibrant purple hue in the glass. Aromas of dark cherry compote are interwoven with leather and holiday spices. The palate is broad and mouth-filling, with sweet plum and cherry flavors dominating. The finish is creamy with hints of toasty oak while the palate is completed with fine and supple tannins and a fresh acidity.
“A freshy and tangy Pinot Noir with slices strawberries and orange peel and some stone undertones. Medium-bodied with fine tannings and a crisp and delicious finish. Drink Now.”- James Suckling
WINEMAKING
Invivo X, SJP Pinot Noir is from the famed clays of Marlborough’s Southern Valleys, with a dash of Awatere River drama. Our Wairau Southern Valley block is a steep, north-facing vineyard of silt loam over clay. The Awatere Valley block is close to seaview and right on the elevated banks of the Awatere River, with soils offering a fine loam with modest gravel and a cool climate. Although the wine is made predominantly with grapes from Marlborough, Rob and SJP blended a small amount of fruit from Central Otago in New Zealand to add some structure. The wine spent eleven months on oak which gives it it’s lovely oaky flavors.