Light straw with some green edge.
Complex minerally, flinty nose with some nuance of Sauvignon.
Fine textural palate with hints of varietal character. Complex and balanced.
The 2009/10 growing season was the end of the 4 year dry spell. Ripening was still early, perhaps as a result of such a long period of stress. Timely rainfall received in early summer (December and January) gave the vineyard some relief from a dry winter and spring. Conditions for ripening of Sauvignon were ideal with warm days, cool nights and some good humidity.
Planted in 1987 on an easterly facing site, the vineyard gets good morning sun but avoids the direct heat of the afternoon. Fruit is hand harvested and the bunches are crushed but not de-stemmed before pressing. The pressed juice is transferred directly to cask where it is allowed to ferment naturally. After natural ferment, the lees are stirred regularly until the completion of the malo-lactic fermentation. The wines are left for a further 3 months without stirring and are gravity racked to tank and then into bottle.
Alc/Vol : 12.5 % pH : 3.30 TA : 6.1 g/L
Terrific drinking now and will develop some more complexity over the next 3-5 years.
Freshly shucked Pacific oysters are always the ticket.
Dry Light Bodied