Vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley.
The Sauvignon Blanc 2017 harvest commenced on April 1st and was completed on April 20th. Grapes were picked with ripe flavours and great acid balance.
Harvested on Saturday, April 1, 2017 to Thursday, April 20, 2017
Following harvest, the free-run juice was cold settled for 48-72 hours before racking. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. Approximately 3% of the blend was fermented at warmer temperatures in old French oak barriques and large format vats. As usual our sauvignon blanc was stringently blended, including only the strongest batches.
Alcohol : 13.1 %
pH : 3.10
Residual sugar : 2.4 g/L
Acid : 7.5 g/L
Closure : Screwcap