Appearance: Straw with green hues.
Bouquet: Aromas of passionfruit and green apples.
Palate: Tropical soft & round with just enough acidity to keep palate fresh & crunchy.
Suggested Cuisine: Smoked scarlet prawn, pickled daikon & shiso.
General Characteristics: Dry / Medium Bodied
Additional Information: Vegetarian & vegan friendly
Vintage Conditions: Warmer temperatures and above average Winter–Spring rains made for an early budburst. A few loads of fruit beat the late January rains but things slowed up for a week until we dried out. Perfect dry conditions followed for the rest of vintage, with the added soil moisture keeping night time temperatures lower then usual. This allowed the fruit to retain fresh acid in whites and good colour/flavour in reds. 2016 will be remembered as one of the earliest and most compressed vintages on record with harvest over mid March.
Winemaking: Vineyards are selected with vines that have large canopies to help protect the fruit from the harsh summer sun. This helps promote those intense aromatics that has made Sauvignon Blanc famous. Wine making techniques included fermentation at elevated temperatures and fermentation with solids. These techniques improve texture and softness without sacrificing varietal expression.
Wine Analysis: Alc/Vol: 12.0% pH: 3.3 TA: 5.9 g/L
Cellaring: This wine will develop in the bottle over the next two to three years.
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