Sauvignon Blanc 2005

Vineyard

After a dry winter, we had a relatively cool wet spring that led to a very cool and unusually wet early summer. In the Waihopai Valley, we had more than 120 mm of rain between Christmas Eve and 7th January. This led to a slightly uneven and difficult flowering and subsequently reduced cropping levels to below average. For Churton this was a bonus as it meant that we achieved the crop levels we normally aim for (average 3t/acre) without having to crop thin. The wet weather led to more vegetative growth than normal and as a result we did more work in the vineyard to ensure good fruit distribution and good air circulation. Our aim is always to produce evenly balanced fruit with minimal green and herbaceous or shaded fruit characters

February, March and April were very warm and dry with cool evenings and nights. These are ideal conditions for maturing Sauvignon grapes with maximum aroma intensity and great acid balance.

We take Sauvignon from three different soil types with different water holding characteristics. These vineyards produced quite different but complementary style of fruit. The older soil produces wine with middle palate weight and length. The classic Marlborough young river gravel soils produce intense fruity aromatic wines, and the young silty loams produce wines with more capsicum and dry grass aromas.

Grapes were picked completely disease free from 18h April to 28h April at 22-24.5Brix.

 

 

 

 

Downloadable Tasting Notes

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Winemaking

Fruit was machine picked and then transported directly to the winery for pressing. The juice was clarified to brightness and then underwent a long slow and cool fermentation using neutral yeast. This treatment retains the maximum freshness and aromatic intensity. A small portion was hand picked and barrel fermented in used barrels this gives some elegance and delicacy as well as adding to the textural component. Another portion is fermented at a warmer temperature and then lees conditioned for three months prior to blending. Following blending the wine was treated very gently with protective handling techniques to retain the freshness and aromatic intensity. It was lightly fined with isinglass and milk then filtered prior to bottling.

 

Wine Analysis

Alcohol 13.9 %
Titratable Acidity 7.7 g/l
Residual grape sugar 1.5 g/l
pH 3.37

Tasting Notes

Intensely perfumed with mineral, citrus and floral aromas, the palate is bone dry with a soft creaminess leading through to a citrus and melon like fruit component and vivid acidity, finishing complex and subtle with a lingering mineral and spice flavours.

 

 

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