TASTING NOTES

2007 RICHARDSON MARLBOROUGH SAUVIGNON BLANC  

Winemaker's Description:

An intense bouquet, reminiscent of ripe gooseberries and melon with a hint of nettle. The palate is full and inviting with the wild ferment portion creating a viscosity that wraps around the natural Marlborough acidity, while the cooler ferment provides structure, fruit spectrum and contributes to the lingering and moorish finish.

TECHNICAL NOTES:

VINEYARD / VINTAGE

Upper Wairau Valley
Two and three cane vsp trellis.  Leaf plucking after verasion.

WINEMAKING

30% barrel ferment using aged barriques
30% wild ferment

Thirty percent of the free run juice was put directly to oak and left to undergo natural ferment. This would create the mouth-feel component of the wine. The remainder went in to tank where a cool ferment with selected yeast fused the natural Marlborough characteristics of this wine. The wines were left on yeast lees at the completion of ferment for several weeks before being blended and bottled.

CELLARING

The chosen fruit along with the style of wine making, has created a wine that can be consumed now or cellared up to three years from vintage.

FOOD MATCH

Whitebait, Quiche, Middle Eastern foods, Fish, Shellfish, Any white meat dish with acid based sauces (hollandaise), Salads like Nicoise and Caesar

Please serve slightly chilled

Go back