Sauvignon Blanc 2011

AROMA & TASTE

This varietally expressive Sauvignon Blanc has gooseberry aromas along with ripe passionfruit, guava and a mineral note of lemon. The palate shows good weight and fruit concentration with fine acidity and texture. 

VITICULTURAL PRACTICES

The grapes are grown on well drained gravel soils. 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

Traditional New Zealand wine making techniques were used to retain as much varietal character as possible. Fruit was pressed to tank and cold settled for 48 hours, then racked to tank and inoculated with selected yeast strains. The wine spent a short period on yeast lees after fermentation before being stabilized, filtered and bottled.

FOOD AND WINE MATCHING

The crisp acidic edge and medium weight make this Sauvignon Blanc ideally paired with seafood, white fish or chicken. Unlike herbaceous New Zealand Sauvignon Blancs, this wine has gooseberry and tropical flavours so will tolerate some chilli or mild curry spices. It suits mildly acidic cheeses such as goat’s cheese, feta or sharp cheddars. An ideal match would be a seafood risotto or a green salad with goat’s cheese and roasted red peppers.

WINE ANALYSIS
Alcohol	14%
Residual sugar	<1g
TA	7.5g/L
pH	3.3