Marlborough Sauvignon Blanc 2009

Vineyard

A cold wet winter and early spring led to late but successful flowering in mid December. The even flowering and very good fruit set was then followed by a wetter than normal summer. Crop levels were good though with the wet late summer we had concerns that berry size might get too large and that we would start getting disease issues. We consequently did a lot of work opening up the canopy to ensure good air circulation and also a number of green harvests. The first to reduce crop and the second to drop out any diseased bunches. Just as anxiety levels were becoming extreme the weather cleared at the end of the first week of March. We then had continuous warm, sunny dry days through to harvest. Harvest was a little late in starting, hand picking started on April fool’s day and we finished on 14th April. The cool growing season and later harvest have provided a lively very aromatic wine with slightly higher acidity than normal.

 

 

 

Downloadable Tasting Notes

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Winemaking

Fruit from our vineyard was mainly hand picked and gently whole bunch pressed. This juice was then settled for only 12 hours prior to racking into large 500l French oak barrels. It then underwent a fast warm ferment. The fruit from our vineyard is very well suited to this treatment. It has great intensity of aroma without any green herbaceousness. This portion (nearly 10% of the final blend) was then matured on lees in barrel for 8 months prior to racking and blending with the balance of wine. Other components are treated variously with more hand picked fruit being fermented in tank and lees aged. Hand picking makes up more than 40% of our total blend. It provides finesse, delicacy and poise to our wines. The balance is harvested by machine and clarified to brightness and cool fermented to retain maximum fruit and aroma. Following blending in November the wine was treated very gently with protective handling techniques to retain the freshness and aromatic intensity. It was lightly fined with isinglass filtered prior to bottling in December.

 

Wine Analysis

Alcohol 13.5 %
Titratable Acidity 7.0 g/l
Residual grape sugar 1.0 g/l
pH 3.22

Tasting Notes

This is a perfumed wine with very aromatic, citrus, and floral characteristics, a hint of savouriness and underlying minerality. The palate is bone dry with fresh crisp fruit and a creaminess leading through to a wonderful aromatic peach and citrus component on the finish with clean crisp acidity. A complex and subtle wine showing both texture and minerality.

 

 

 

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