A stunning cool climate expression of New Zealand’s most famous grape, our Sauvignon Blanc is named “The Starlet” because of her international popular appeal. She’s also fresh and fruity and best enjoyed young.
“Exotic aromas of passionfruit, rock melon and ripe citrus lead to a dense palate of tropical fruit that’s balanced by refreshing acidity and a long dry elegant finish.” Olly Masters (Winemaker)
The 2018 vintage was one of the hottest on record with some extraordinary weather patterns resulting in a very compressed season. Early in the season, there were searing temperatures for days on end along with record low rainfall. The winds finally came later in the season and then heavy rains hit in early to mid-February. This was a season that brought its challenges in trying to manage rapid canopy growth and keep on top of the constant threat of mildew and botrytis. In spite of the issues, we ended up with a very healthy vineyard and an overall crop level that was lower than normal, due to lower average bunch weights and smaller berries. This has resulted in very good fruit concentration and very expressive wines. Our Growing Degree Days (GDDs) were 1356 and fruit for this wine was hand-picked at a low 3.7 tonnes per hectare
Sauvignon Blanc is a refreshing dry white wine that can be enjoyed on its own which is why it is such a popular variety. When matching with food, it is particularly suited to fresh and grilled seafood, ideal with most appetisers and it can be a perfect match to salads, vegetable dishes or white meats. The best cheese matches include goat cheese, feta, pecorino or sharp cheddars.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo – Single vineyard||Variety/ Clones||MS|
|Planting||2005, Altitude: 240 – 280m||Harvested||20 & 25 March 2018|
|Harvest Analysis||Brix: 23.5 / pH: 3.11 / TA: 7.0 g/l||Bottled||7 August 2018 (Stelvin closure)|
|Wine Analysis||Alc:14% / pH: 3.2 / TA: 6.6 g/l||Cellaring||1 – 5+ years|
The fruit was hand-picked and whole bunch pressed. The free run and early press portion (77%) was handled in an anaerobic manner – it was settled, racked, inoculated then cool fermented in stainless steel. The remaining juice portion was handled more oxidatively and was taken to older French oak barrels and allowed to go through a spontaneous ferment. This process whilst initially warmer (>20°C) also tends to take longer to finish giving a more complex ferment character in the wine