Sauvignon Blanc 2016

2016 Sauvignon Blanc                                                                           

Viticulture

Variety: 100% Sauvignon Blanc

Region: Martinborough

50% Te Muna (30 year old vines)

50% Dry River Flats, (10 year old vines)

Harvest date: 10 and 16 April

Brix at harvest: 23 brix

Winemaking

Pressing: Whole bunch press, no skin contact

Fermentation: 100% barrel ferment in seasoned oak

Cool ferment over 20 days

Elevage: 2 months on lees, daily batonnage

Lightly fined, sterile filtered

Wine Analysis at bottling

Alcohol: 13%

pH: 3.05

RS: 4 g/L      

Tasting notes

Colour: Pale straw

Bouquet: Lemongrass and tropical fruit

Palate: Honeyed apricot, grapefruit, passionfruit and ripe apple, with flinty minerality and lively acidity.  Great length and a lingering finish.

Food Match: Delicious as an aperitif, with herby salads, or fresh seafood.

 

Viticulturists and winemakers  Katherine Jacobs and Jeremy Corban