Fruit for this wine was sourced from our certified organic vineyards located in three different sites within the Brightwater sub-region of Nelson. The gentle ripening conditions of the 2015 vintage allowed us to pick these grapes on three separate dates in April as they reached desired flavour profiles and ripeness levels. The Brix at harvest ranged from 22.1 to 23.1°.
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 for a period of about 4 months to allow some natural stabilization to occur and the development of some textural complexity. It was not bottled until 15 December 2015.
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 2.3g/l pH 3.35 Titratable acidity 7.65 Alcohol 13.5%
This wine displays a lively nose showing ripe stonefruit, citrus and melons. 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.
“It is beautifully lifted on the nose showing rockmelon, nectarine, lime zest and subtle herbaceous notes. The palate delivers loads of tasty flavours and excellent fruit intensity, leading to a lingering mouth-watering finish. It is generously expressed and immensely likable. At its best: now to 2018.” 90/100, Sam Kim, Wine Orbit, March 2016