A typical Wairarapa Sauvignon Blanc tropical nose of guava, rock melon and crisp apple. There is a citrus note of grapefruit that complements the typical minerality. The wine is fresh with a generous and elegant palate. Drink now, or cellar for up to two years.
pH: 3.14, TA 6.4g/l, residual sugar: <1g/l, alcohol: 13.0%
The grapes arrived at the winery in good condition and were quickly processed to maintain quality. We used soft pressing to ensure harsh tannins weren't extracted from the skins. The juice was chilled to 8°C for three days to enable cold settling and remove any unwanted solids. We then fermented the clean juice in multiple stainless steel tanks at different temperatures using different specialised yeasts to give a greater complexity of flavours. The wine remained on the lees after fermentation to build the palate- weight and texture before final clarification and bottling.
The grapes were grown at the Dakin's Road, Home, Carters and Cliffs blocks. The vines are all trained with 3-cane VSP trellis systems to allow sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines practically self regulate, giving an optimal balance of crop size and ripened fruit. We used a combination of hand picking and machine harvesting depending on the site, and processed the fruit with care to maximise quality and site expression.