PHI Sauvignon (2010)

PHILOSOPHY
Subtle ‘Euro’ Sauvignon style with nuance of variety, lots of texture and poise.

VINIFICATION
Fruit is hand sorted and whole bunch crushed to press. Juice is allowed to settle over three days and racked to older casks with all but the heaviest solids. Fermentation occurs with indigenous yeasts. The wine undergoes malolactic fermentation before sulphuring and lees stirring. In August the wine was gravity racked and then bottled in early September.

TECHNICAL INFORMATION
    Clone            H5V10             pH     3.19
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    Planted          1985               TA     6.1
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    Vine density    3500 per ha     RS     1.9
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VITICULTURE
Vines are cane pruned to 25 buds and shoot thinned in the early growth stages to 18-20 bunches per vine. Fruit is hand picked into small crates, then chilled to 10°C before being transported to the winery.

TASTING NOTES
Restrained, chalky, nuance of Sauvignon. Poached pears, linear, lively and supple.