2010 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:
Harvesting Dates: Late March / early April 2010
PH: 3.25
TA: 6.8
Residual Sugar: ‹3/gL
Alcohol: 13%
VINEYARD / VINTAGE
Renwick, Marlborough
Two and three cane vsp trellis. Leaf plucking after verasion.
WINEMAKING
20% barrel ferment using aged barriques
20% wild ferment
Twenty 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 winemaking, 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.
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