2009 SAUVIGNON BLANC

Sauvignon Blanc 2009

AROMA & TASTE

The wine has intense passionfruit and ripe tropical fruits on the nose. Pineapple and passionfruit flavours backed up by a lemon-lime minerality lead this fine well-balanced wine to a palate of great depth and flavour with a dry citrus finish.

VITICULTURAL PRACTICES

All vines are grafted onto 3309 rootstock, which limits crop and enhances flavour intensity. The vineyard is planted at a high density of 3,000 vines per hectare and the vines are trained on a two cane system with a cane length of only 700mm to maximise flavour.

WINE MAKING DETAILS

Clean fruit was pressed to tank and cold settled for 48 hours. Clear juice was then racked to tank and inoculated with selected yeast strains. Fermentation was conducted under controlled temperatures until completion. The wine was then left on lees until ready for bottling.

Food and Wine Matching 

The crisp acidic edge and medium weight make the 2009 Sauvignon Blanc ideally paired with lower fat seafood, white fish or chicken breast.  The lemon-lime minerality mean restrained use of lemon, citrus and  tomatoes will underscore its zesty qualities. Unlike many herbaceous New Zealand Sauvignon Blancs, this wine has pineapple and passionfruit flavours so will tolerate some chilli or mild curry spices.

It can also tolerate mild vinegars (balsamic or sherry vinegars) and works well with mildly acidic cheeses such as goats cheese, feta, pecorino or sharp cheddars. An ideal match would be a seafood risotto or a green salad with goats cheese and roasted red peppers.