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Tasting Notes
Viticulture
This Sauvignon Blanc is made from the combined first and second crop of young vines from two vineyard blocks. The fruit was harvested at the maximum flavour maturity and physiological ripeness.
Wine Making
The hand-picked grapes were whole-bunch pressed without skin contact. The juice was then fermented at cool temperature in stainless steel tanks to preserve the freshness and varietal character of Sauvignon Blanc. A small portion of the wine was fermented in French oak barrels to impart some mid palate roundness. There was minimal fining and sterile filtering before bottling.
Aroma
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Aromas of gooseberry, grapefruit and peaches with mineral undertones
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Palate
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Complex and rich palate with tropical fruit flavours, body and mouth feel. Silky and long, lingering finish
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Cellaring Potential
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Best enjoyed within two years from vintage date.
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Food Match
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Enjoy with grilled seasonal vegetables or seafood with a fresh summer salad.
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Harvest Date
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17 to 27 April 2007
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Harvest Analysis
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Brix 21.5-23
pH 3.16
TA 7.1-8.2g/L
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Bottling Date
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6 July 2007
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Wine Analysis
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Alc. 13.5%
pH 3.11
TA 6.7g/L
Residual sugar 2.0g/L
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Awards
- Silver Medal - NZ International Wine Show 2007
Recent Endorsements
4 STARS - Michael Cooper
Winestate magazine, August 2007
Fresh, bone-dry style, harvested at 24 brix. Mouth filling, with good intensity of
vibrant pineapple, gooseberry and lime flavours and a crisp, zingy finish.
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