One third of the fruit for this wine was sourced from the organically-certified winery block – these are 20 year old vines and were harvested at 23.1 Brix. The balance is fruit from 6 year-old vines in our most recently planted block, harvested at 22.7 Brix. Both blocks are sunny sites with river alluvial soil. This mix of ripeness levels contributes to a range of vibrant flavours in the finished wine.
The grapes were handled reductively, avoiding juice oxidation and the clear juice was cool fermented with selected yeasts in stainless steel tanks. Temperature control ensured a long slow ferment where primary fruit characters were maximized. Some post-fermentation lees influence was allowed to enhance the natural stability of the wine and to begin to integrate the fruit characters. The wine was then stabilised before sterile filtration and bottling on 15 December 2015.
Residual sugar 3.1g/l Titratable acidity 6.6g/l pH 3.37 Alcohol 13.5%
On the nose there are lifted tropical fruit aromas of guava and passionfruit with lime citrus and herbal notes. The palate is rich and mouth filling with vibrant, juicy fresh white fruit and herb flavours, full and lingering framed by balanced mineral acidity.
The rich texture and juicy minerality add complexity to the long palate. This dry style Sauvignon Blanc has a balance that makes it very drinkable and a versatile match with food.
GOLD MEDAL, New Zealand Organic Wine Awards, May 2016
Selected by Tourism New Zealand to be one of SEVEN SENSATIONAL SAVVIES promoted on International Sauvignon Blanc Day, May 2017