Sarah Jessica Parker's first-ever wine was perfected in May of 2019 when Invivo founders Tim Lightbourne and Rob Cameron traveled from New Zealand to New York City to create their first blend of Sauvignon Blanc together. The launch has been named the most successful in 2019 by the Drinks Business. 

As a passionately creative person, Sarah Jessica Parker is involved in every step of the process of making her wines with New Zealand wine company, Invivo- from blending each wine to designing the label. The X and the comma on the label, is an intentional and personal touch, referencing her signature email and Instagram signoff: "X, SJ." 

Vineyard: The Invivo x SJP Sauvignon Blanc is a blend of five estates in Marlborough, spanning both the Wairau and Awatere Valleys. 

Winemaking: 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 flavour and power. The 2019 vintage enjoyed an ideal growing season which allowed for gradual ripening, so harvest was timed to harness the maximum warmth and sunshine of summer.

Sarah Jessica also wanted to make a wine that was powerful and would age well. To achieve this, we needed to include a structural element to the wine. The Westhaven vineyard with its long season and ripe phenolic profile was the ideal candidate to push the boundaries! 

We held a portion of this fruit post-harvest in contact with its skins to extract some tannins. We introduced oak to some of the parcels to complement the naturally rounder wines, then vigorously stirred the lees of these tanks for three months. The resulting wines made for fascinating blending options that Sarah Jessica weaved into her wine.

Tasting Notes: Abundant notes of grapefruit, honeysuckle, passionfruit and citrus zest evolve from the glass. At first, the palate is expansive and leads with a wall of sweet-scented fruits and a soft- but balanced- acid spine. 

Paired with: Asian-style seafood dishes - oysters, scallops, crab, clams, lobster, prawns - any shellfish with zingy flavours or a citrus or garlic marinade or dressing. Thai food generally. Grilled fish, especially squid or swordfish. Salads with goats cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango or papaya.

Served at: 8° - 10° C

Ageing potential: 4 years