“The Starlet” – Sauvignon Blanc 2017

$27.00

With exotically fragrant aromas of elderflower, lime and passionfruit, the rounded palate has tropical fruits with pineapple notes balanced by a fresh citrus acid.

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.

2017 Vintage

“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)

Vintage Notes

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..

Food Match

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.

Details

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

Winemaking

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.