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.
“A unique mix of mango, lemongrass, white pear and fennel aromas, this silky Sauvignon Blanc has citrus notes followed by a depth of flavour that lingers with hints of passionfruit. Olly Masters (Winemaker)
The 2015 Central Otago growing season was the game of two halves – initially very cold and dry, then much warmer than normal. Dry conditions persisted throughout the growing season with less than 100mm of rain recorded (versus an average of 200mm). The cool temperatures through to the end of November delayed canopy growth. Temperatures warmed up in December and enabled good flowering and fruit set and conditions stayed warm right through until harvest which commenced on 8th April. The season finished with the best canopy growth we have seen but this was also partly due to less impact from wind. Our fruit was in pristine condition when we hand-picked the Sauvignon Blanc at 6.8 tonnes per hectare with acids slightly lower than normal and sugars slightly less than average. Growing Degree Days (GDDs) were 1150.
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|
|Production||1136 cases||Variety/ Clones||MS|
|Planting||2005, Altitude: 240 – 280m||Harvested||8, 13, & 14 April 2015|
|Harvest Analysis||Brix: 24.4 / pH: 3.01 / TA: 7.8 g/l||Bottled||29 September 2015 (Stelvin closure)|
|Wine Analysis||Alc:14% / pH: 3.22 / TA: 9.3 g/l||Cellaring||1 – 6+ 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 (>20ºC) also tends to take longer to finish giving a more complex ferment character in the wine.