Fruit for this wine was sourced from our own certified organic vineyards located in three different sites within the Brightwater sub-region of Nelson. The grapes were picked on 31 March, 14 and 16 April as they reached desired flavour profiles and ripeness levels. The Brix at harvest averaged 21.7°.
Pressing was reductive, avoiding juice oxidation and the juice was settled at low temperatures before being carefully racked to stainless steel tanks for fermentation. The juice was then inoculated with specially selected yeast strains which develop intense varietal aromas and the fermentation temperatures were managed to retain primary fruit characters. Around three weeks later these ferments were chilled to a stop, to allow the finished wine to carry a small amount of residual sugar in order to balance its natural acidity.
The wine was then moved off fermentation lees and rested to allow some natural stabilization to occur and the development of some textural complexity. It was not bottled until 9 February 2017. No animal-derived finings were used making the wine vegan-friendly.
Fruit of different ripeness levels and the use of several winemaking techniques haves developed a level of complexity in the wine, which we think makes for an appealing and intriguing style of Sauvignon Blanc.
Residual sugar 4.0g/l pH 3.1 Titratable acidity 7.3 Alcohol 13%
This wine displays a lively nose perfumed with citrus, apple and melon. The palate is packed with the same flavours layered on top of a well textured mineral backbone. The result is a mouth-filling and layered wine which balances lively fruit sweetness with crisp acidity.
“Fresh and beautifully lifted, the intensely aromatic bouquet shows grapefruit, feijoa, green apple and subtle herbaceous characters. It is pristine and vibrant on the palate, and displays attractive fruit flavours together with bright acidity, finishing long and crisp. Classically expressed and highly enjoyable.”
90/100, Sam Kim, Wine Orbit, June 2017
Silver medal, San Francisco International Wine Competition, July 2017