Sauvignon Blanc 2010

AROMA & TASTE

This varietally expressive Sauvingon Blanc shows gooseberry aromas along with a subtle pineapple lift.  The palate is crisp with flinty minerality and has good depth of flavour.  The finish is long with dry citrus flavours.

Awards 

 Wine Style Asia Award, Singapore: Silver

VITICULTURAL PRACTICES

The grapes are grown on well drained gravel soils. All vines are grafted onto 3309 rootstock which limits crop and enhances flavour intensity. The vineyard is planted at a high density of 3,000 vines per hectare and the vines are trained on a two cane system with a cane length of only 700mm to maximise flavour.

WINE MAKING DETAILS

Traditional New Zealand wine making techniques were employed in the making of this wine. To retain as much varietal character as possible, sulphur dioxide was used in the vineyard during harvest as well as soft pressing of the grapes. Clear juice was then racked to tank and inoculated with selected yeast strains. Fermentation was conducted under controlled temperatures until completion. The wine was fined, filtered and bottled soon after.

FOOD AND WINE MATCHING

The crisp acidic edge and medium weight make the 2010 Sauvignon Blanc ideally paired with seafood, white fish or chicken.  Unlike herbaceous New Zealand Sauvignon Blancs, this wine has gooseberry and pineapple flavours so will tolerate some chilli or mild curry spices.  It suits mildly acidic cheeses such as goats cheese, feta or sharp cheddars. An ideal match would be smoked salmon pasta served with a green salad.

WINE ANALYSIS
Alcohol	13%
Residual sugar	<1g
TA	7.8g/L
pH	3.3