Marlborough Sauvignon Blanc 2006

Vineyard

The 2006 vintage turned out to be one of the very earliest on record. An exceptionally warm winter and early spring led to very early bud burst. Flowering occurred early during a very warm period in December 2005. This led to very good fruit set with very good berry numbers per bunch. The balance of the season was at around average temperatures. This allowed normal ripening of the fruit with good retention of aromatic aromas in the grapes.

The only downside for Churton of the season was that due to the very good flowering we had to do quite a bit of crop thinning in early February to achieve the yields we want.

We believe in making Sauvignon that is bone dry but that has really good fruit weight and concentration. To do this we control yields to a maximum of 70hl/ha or 10t /ha.

We produce fruit 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 very early before the end of April with good balance though slightly lower acid levels than usual.

 

 

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 four 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 13.3 %
Titratable Acidity 6.7 g/l
Residual grape sugar 1.5 g/l
pH 3.37

Tasting Notes

Intensely perfumed with mineral, citrus and floral, the palate is bone dry with fresh crisp primary fruit a soft creaminess leading through to a citrus component and clean acidity, finishing complex and subtle with a lingering mineral flavour.

 

 

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