A very pretty drop with guava, passionfruit, tropical fruit and citrus flower notes on the nose, mingling with subtle flinty mineral characters that express the Gladstone terroir. An initial clean and round hit evolves into a generous fruit-filled mouthful balanced with elegant citrus-like acidity.
pH: 3.06, TA 5.4g/l, residual sugar: <1g/l, alcohol: 13.0%
The grapes arrived into the winery in great condition already bursting with delicious Sauvignon Blanc flavours. A gentle press minimised phenolic extraction and maintained fruit characteristics. The juice was cold settled at 5°C for 24 hours before racking then fermented at 12°C with a selection of cultured yeasts for purity. Judicial use of maturing on fermentation lees gave weight and texture without losing the elegant crispness of the wine. 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 home, Dakins Road, Carters and the Cliffs blocks. The vines are all under 3 cane VSP trellising and carefully managed to allow maximum air movement while providing shading in the hot summer months through the canopy. Individual blocks were picked at optimal flavour, sugar and acid levels and processed separately to ensure maximum quality and site expression allowing accurate blending to achieve the desired style.