Marlborough Sauvignon Blanc 2010
All fruit for the 2010 Churton Sauvignon Blanc came from our own 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 biodynamic management philosophy helps us produce very different Marlborough Sauvignon Blanc.
2010 was a very good growing season. A cool spring gave adequate but by no means excessive fruit. This was followed by a warm, cool but dry summer. This gave us sufficient vegetative growth but restricted the bunch and berry size. Our small vines are all shoot thinned and where necessary fruit thinned to obtain a maximum of 1.2kg of fruit/vine. This results in very open canopies with about 50% leaf coverage and usually one bunch per shoot. The key ripening period was warm and dry with no rain at all during vintage. We started hand picking in Best End on 1st April. Both average Brix (22.5) and average acidities (7.0g/l) were a little lower than normal, allowing us to achieve brilliantly balanced wines with controlled alcohol levels. Our eventual yield was approximately 49 hectolitres/hectare.
Downloadable Tasting Notes
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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 2010 Best End produced our best fruit which was fermented in large 500I French oak barrels. It provides finesse, delicacy and poise to our wines. We also fermented some of Saddle in barrel. The balance of blocks are fermented in stainless steel using a mixture of fast warm ferments and long cool controlled fermentations. The wines are aged for a minimum of 8 months on lees. This allows for slow settling and for the wines to slowly absorb the complex polysaccharides released through yeast autolysis. After blending at about 9 months post vintage, the blend is lightly fined with isinglass and filtered prior to bottling in January.
|Titratable Acidity||6.5 g/l|
|Residual grape sugar||1.0 g/l|
This is a perfumed wine with very aromatic, guava, 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 wonderful aromatic peach and citrus component on the finish with clean crisp 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.