Graham Norton Sauvignon Blanc

Southern Hemisphere Sauvignon Blanc meets ‘Norton’ Hemisphere brilliance in Graham Norton’s Own Sauvignon Blanc from New Zealand. Savor the fruits of a sun-soaked vintage crafted with Graham and Invivo. Graham is hands-on, ensuring each vintage meets his taste preferences. 'What a stunning, complex vintage! I hope you enjoy it as much as I did blending it. Cheers!' – Graham Norton

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Suitable for Vegetarians

More on the collaboration at https://invivowines.com/graham-norton-wines/

New Zealand

Enjoy the fruits of an excellent sun-soaked vintage and a memorable afternoon of sampling, swirling, blending and perfecting with Graham and Invivo.

Bottle

Importer:
Benchmark Drinks Europe,
T12 T0CT,
ROI.

Contains Milk, Contains Sulphur Dioxide/Sulphites
Contains Sulphites, Milk

Graham Norton

Bottled for:
Benchmark Drinks Ltd,
SW18 1DD,
UK.

By:
W1745,
UK.

Produced by:
Invivo & Co,
New Zealand.

invivowines.com
Benchmark Drinks Ltd,
SW18 1DD,
UK.

New Zealand winery Invivo’s long-term collaboration with Graham Norton, host of the UK’s top chat show, goes beyond typical endorsements. Graham tastes and blends new vintage samples each year with Invivo co-founders Tim and Rob to ensure the wine reflects his tastes. With over 300 accolades across 13 wines and spirits, it’s a celebrated partnership. Read more at www.invivowines.com/gn and follow @grahnortdrinks on Instagram.

Benchmark Drinks

Sauvignon Blanc

2024

Marlborough, Hawkes Bay, Gisborne

The nose is bursting with freshly-cut honey dew melon and lemon zest which unfolds generously in the glass. Layers of citrus and stone fruit with a hint of freshly cut bell pepper fill the palate. The 'GN' Sauvignon Blanc 2024 was personally blended and tasted by Graham and Invivo Cofounders Tim and Rob in New York, summer 2024.

10.5

7.9

Invivo

Enjoy the fruits of an excelent sun-soaked vintage and a memorable afternoon of sampling, swirling, blending and perfecting with Graham and Invivo.

Rob Cameron

The grapes were harvested at night, then destemmed, crushed, and cold-settled for 48 hours. The clear juice was racked, with filtered solids added back in, and transferred to chilled stainless-steel tanks for fermentation, which took about 3 weeks, developing aromas and texture. The wine was stirred regularly for 10-12 weeks to build richness, without adding sulfur. Once it had the right texture, it was lightly fined using plant-based agents.