Marlborough Sauvignon Blanc 2011
All fruit for the 2011 Churton Sauvignon Blanc is grown in our biodynamically run vineyard. The elevated site, situated on a rolling North east facing hill above the Waihopai and Omaka valleys is close planted at 4630 vines/ha as opposed to the conventional 2000 vines/hectare. This along with the clay soil and consequent very little need of irrigation and our organic/ biodynamic management philosophy helps us produce very different Marlborough Sauvignon Blanc: wines with texture and length and not merely up front fruitiness.
2011 was an excellent growing season. A warm dry spring followed by a wet early summer gave us very good fruit set and potentially a very large harvest. This was followed by a warm, cool and dry summer. Green harvesting in February was essential to control yields. The key ripening period was warm and dry with very little rain through until the end of harvest. This was an easy lead up to harvest allowing us to pick perfectly ripe, very clean fruit in an unhurried way We started hand picking in Loin on 30th of March 2days earlier than in 2010. Both average Brix (23.5) and average acidities (9.0g/l) were a little higher than normal. Our eventual yield was approximately 65 hectolitres/hectare
Downloadable Tasting Notes
We try to ferment all the individual Sauvignon Blanc blocks separately. Our vineyard now has 10 different blocks each with unique aspects and character. All are distinctly different terroirs. We hand pick about 40% of our grapes. These are gently whole bunch pressed. This juice is then settled for only 12-24 hours prior to racking. In 2011 Best End again produced our best fruit which was fermented in large 500l French oak barrels. It provides finesse, delicacy and poise to our wines. We also fermented some of Saddle in barrel. The rest of our wines are fermented in stainless steel using a mixture of fast warm ferment s and long cool controlled fermentations.
The wines are aged for a minimum of 9 months on lees. This allows for slow settling and for the wines to slowly absorb the complex polysaccharides released through yeast autolysis. After a strict selection and blending at about 10 months post vintage the blend is lightly fined with isinglass and filtered prior to bottling.
|Residual grape sugar||1.8g/l (bone dry as usual)|
This is a fragrant wine with aromatic citrus and floral characteristics, a hint of savouriness and strong underlying minerality. The palate is bone dry with fresh crisp fruit and a creaminess leading through to a long citrus component on the finish with clean crisp mineral acidity. A complex and subtle wine showing both texture and minerality. This wine is released after six months bottle age and will age gracefully for at least five years.