12,000 Miles Sauvignon Blanc 2011

In the vineyard

The grapes were grown at our Carters and Boyd blocks. The fruit was picked during the cool parts of the day to retain fresh flavours through the winemaking process.

In the winery

The fruit was crushed and pressed and the juice clarified through cold settling for 2 days.  The juice was tank fermented by block.   The lees were stirred fortnightly to help build the palate-weight and mouth feel of the wine.   The batches were blended about 2 months after fermentation to complete the winemaking

pH 3.23; TA 6.75g/l; RS 0.65g/l Alc 13.8% 

In the glass

The wine has a nose of lime, grapefruit and green apple. The front palate is bursting with tropical and citrus characters.  It is well balanced with great fruit weight and minerality, and has a crisp, clean and long aftertaste. Drink now, or cellar for two years.

AWARDS

Bronze Medal New Zealand International Wine Show