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.
“With exotically fragrant aromas of elderflower, lime and passionfruit, the rounded palate has tropical fruits with pineapple notes balanced by a fresh citrus acid”. Olly Masters (Winemaker)
The 2017 season was one of the coolest seasons we’ve experienced. After a dry mild winter, spring was cool despite a warm start in September. The conditions continued into December, a critical time for flowering, and stayed cooler than normal for the rest of summer. There was also more rain than usual throughout the season. Whilst we normally have spring winds, the winds were unrelenting and continued through summer. Our fruit was harvested in very good condition with smaller bunches and smaller berries and whilst that is good for quality, the yields were substantially down on averages. Our Growing Degree Days (GDDs) for this season were 960 (with next lowest in 2009 at 1010). We hand-picked the Sauvignon Blanc on two consecutive days at a very low 4.7 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||18 & 19 April 2017|
|Harvest Analysis||Brix: 22 – 22.9 / pH: 3.07-3.19 / TA: 9.7-9.8 g/l||Bottled||13 October 2017 (Stelvin closure)|
|Wine Analysis||Alc:13.5% / pH: 3.11 / TA: 7.9 g/l||Cellaring||1 – 5+ years|
The fruit was hand-picked and whole bunch pressed. The free run and early press portion (70%) 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.