Big Sky Sauvignon Blanc
Old vines with gnarly, knotted trunks fatter than your arm. Deep deep roots.
We prune hard and crop low. Judicious skin contact, and judicious bâtonnage. The result is a richly textured Sauvignon, smacking of lemongrass and lime zest, honeyed stonefruit, flinty minerality and lively acidity.
Bouquet: Lemongrass, lime blossom, and pineapple.
Palate: Lime zest sorbet, passionfruit and apple, with flinty minerality and lively acidity. Great length and a lingering finish.
Food Match: Great as an aperitif, with herby salads, and fresh seafood.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
100% Sauvignon Blanc.
Te Muna, Martinborough (30 year old vines).
2 April 2020.
Brix at harvest:
Light whole bunch crush, 24 hours skin contact, then pressed.
Cool controlled ferment over 4 weeks.
7 months on lees, with regular bâtonnage, lightly fined, sterile filtered.
Wine Analysis at bottling:
TA: 6.5 g/L
RS: 4 g/L