Region: Hawkes Bay, New Zealand
Alcohol Content %: 13% vol
Residual Sugar: 9.1g/l
Total Acidity: 7.7g/l
Viticulture: The 2008 vintage in the Hawkes Bay was challenging for both viticulturalists and winemakers. Harvest and winemaking decisions were critical to the creation of this fresh and varietal Hawkes Bay Sauvignon Blanc. Vineyards from across the Hawkes Bay region were selected for this blend, the vineyards were of varying ages and all vines were trained to vertical shoot positioning.
Vinification: Vineyard parcels were machine harvested, pressed and cold settled for 24- 48 hours. They were then racked off solids to produce clear, clean juice for fermentation. Individual vineyard parcels were then fermented separately in stainless steel tanks using a variety of neutral and aromatic yeast strains selected specifically to enhance the individual characters of each vineyard. Post fermentation, parcels were selected and blended together to create a wine that is both varietal and expressive of the Hawkes Bay region.
Winemaker’s notes: Pale straw/green in colour with lively floral and blossom characters and an underlying green apple aroma on the nose. The palate is round and full with zesty citrus fruit characters that leave the palate clean and fresh. Drink now as a refreshing classic Hawkes Bay style Sauvignon Blanc.
Cellaring: To be consumed now as a refreshing classic Hawkes Bay style Sauvignon Blanc. However it will develop more mature characters through to 2010.
Winemaker: Peter Munro