Food & Drink

New Sarah Jessica Parker Pinot

Invivo X, SJP Pinot Noir has a bright garnet red hue with pronounced aromas of dark cherry, leather, and baking spices. On the palate, sweet plum, cherry, and hints of toasty oak flavors are balanced by fine tannins and a fresh acidity.

|


There was plenty of imbibing during the Sex in the City series starring Sarah Jessica Parker. I seem to remember mostly cocktails being consumed, but there was also a fair amount of wine. Well, did you know that Sarah Jessica Parker is in the wine biz for real? Yup. 

According to Invivo – one of New Zealand’s leading wine producers – they are “proud to announce the newest addition to its five-year partnership with Sarah Jessica Parker: Invivo X, SJP Pinot Noir 2022. Just released, Invivo X, SJP Pinot Noir 2022 is the third release – and the first red wine – in the award-winning collection from Sarah Jessica and Invivo co-founders Tim Lightbourne and Rob Cameron. Considered one of New Zealand’s most innovative wineries, Invivo also produces Invivo X, SJP French Rosé, and Invivo X, SJP Sauvignon Blanc from Marlborough, the fastest-growing super-premium Sauvignon Blanc in the U.S.”

“It’s been a joy to collaborate with Rob and Tim to create this beautiful Pinot Noir from New Zealand. It has lovely berry and chocolate flavors, and you can’t believe the smell. This blend has so much structure and depth, as do all of our wines, and I especially love chilling this one for 30 minutes before pouring a glass. It’s really exciting to be able to share this with our loyal customers, and we’re eager to hear what they think.” says Sarah Jessica Parker, Actor, Producer, and Partner of Invivo X, SJP.

“We’re excited to introduce the Invivo X, SJP Pinot Noir 2022, our latest chapter with Sarah Jessica Parker,” says Rob Cameron, Co-founder of Invivo & Co. “Although predominantly from Marlborough, we couldn’t resist blending in a small amount of Pinot Noir fruit from Central Otago in New Zealand to add more structure. The result is a wine that beautifully balances Marlborough’s bright, fruit-forward flavors with the earthy, nuanced tones of Central Otago—a true reflection of Sarah Jessica’s adventurous spirit.”

According to Invivo, “Invivo X, SJP Pinot Noir is sourced from the finest parcels in Marlborough’s cool southern valleys with a dash of Awatere River drama to add depth and complexity. Personally tasted and blended by Sarah Jessica alongside Invivo Cofounders Tim and Rob, Invivo X, SJP Pinot Noir has a bright garnet red hue with pronounced aromas of dark cherry, leather, and baking spices. On the palate, sweet plum, cherry, and hints of toasty oak flavors are balanced by fine tannins and a fresh acidity. The journey of crafting this exceptional New Zealand Pinot Noir began with hand-harvested fruit, delicately de-stemmed and left to cold-soak before fermenting naturally with indigenous yeasts. The wine then spent eleven months in French oak barrels.”

“Sarah Jessica’s confidence at the blending table has grown so much over the past five years, and it’s been an inspiration for all of us,” says Tim Lightbourne, Co-founder of Invivo & Co. “We were eager to add red wine to our range and were delighted to introduce Sarah Jessica to the fresh and exceptional character of New Zealand Pinot Noir. Together, we’ve created a stylish red that captures the essence of our cool climate and the unforgettable personality behind our wines.”

While classic Pinot Noir food pairings include mushroom dishes, salmon, lamb chops, and roasted turkey, I enjoyed sipping Invivo X, SJP Pinot Noir 2022 while eating a meatball parmesan sub. Slightly chilled, Invivo X, SJP Pinot Noir 2022 would also be a terrific addition to your July 4th holiday outings and barbecues. 

Photos courtesy of Daphne Youree for Invivo 

, , ,


Join our newsletter.
Stay informed.


  • Utah Craft Whiskey: How Barrels and Utah’s Climate Shape Flavor

    Utah’s craft whiskey scene is shaped by more than grain, yeast, and time. The state’s dry climate plays an unusually powerful role in how spirits age, intensifying the relationship between whiskey and the barrels that hold it.

    Low humidity accelerates evaporation during aging, often claiming 14–18 percent of a barrel’s contents as the “angel’s share.” Unlike more humid regions where alcohol evaporates faster, Utah barrels tend to lose more water, concentrating flavor and driving proof upward over time. That accelerated interaction pulls sugars, tannins, and spice from the wood more quickly, creating whiskeys that often taste older and more structured than their age statements suggest.

    To understand how Utah distillers are deliberately harnessing climate, char, and finishing barrels to shape flavor, two producers at the forefront of that experimentation — Sugar House Distillery and Spirits of the Wasatch — shared how barrel choices influence everything from sweetness and spice to texture and proof.

    *The remainder of this article is available to Utah Stories subscribers and includes in-depth reporting from Utah distillers on barrel selection, aging techniques, and experimental finishes.

    To access this post, you must purchase Utah Stories (Digital + Print) or 3 month free trial (Digital).


  • Weller’s Bistro Brings German Comfort Food to Ogden

    Weller’s Bistro has expanded to Ogden, bringing the German comfort food and warm hospitality that made its Layton location a local favorite. With generous portions, weekly specials, and a menu that balances classic German dishes with broader crowd-pleasers, the new location offers plenty of room to settle in and stay awhile.


  • New Utah Dining: Mama Bird Opens, Stein Eriksen Adds Burger Bar, Hyatt Unveils Holiday Offerings

    A new restaurant has opened in Jordan Landing, a familiar Deer Valley favorite is trying something different this ski season, and a downtown hotel is leaning into the holidays with a few notable dining ideas.


  • Christmas Turkey Tips From Two Top Utah Chefs

    Every Christmas table has a turkey, but not every turkey is worth remembering. Two Utah chefs share how they approach the holiday’s most demanding dish, and why tradition alone is not enough.