The fruit for this wine was sourced from 8 year old vines in our most recently planted block. Average Brix at harvest was 22.3.
The grapes were handled reductively, avoiding juice oxidation. A 10% portion was allowed to undergo wild fermentation in hogs head barrels; the remainder of 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 clarified using a yeast-derived fining agent then sterile filtered and bottled in March 2017.
Residual sugar 4.2g/l Titratable acidity 7.2g/l pH 3.05 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 and framed by balanced mineral acidity.
The rich texture and juicy minerality add complexity to the long palate. This Sauvignon Blanc has a balance that makes it very drinkable and a versatile match with food.
SILVER MEDAL, NZ Organic Wine Awards, May 2017
SILVER MEDAL, San Francisco International Wine Competition, July 2017