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Viticulturist's Details
100 % Sauvignon Blanc, from a vineyard in close proximity to the Atlantic ocean. The vineyard is situated on a cool south facing slope.
Vineyard Management
Vineyards were spur-pruned at the end of July and excess shoot growth removed shortly after budding in September. This was followed up in November leaving only two to three of the best-developed shoots per spur. Two weeks before harvest leaves were removed between bunches inside the canopy, taking care not to expose grapes to direct sun. This resulted in better aeration in the bunch zone and ensured retention of flavour in the berries.
Harvest
Random samples of grapes on each block were tasted regularly to ensure that they were picked at optimum flavour levels. The grapes were hand-picked in the cool of the early morning at 20.4 °B. The bins were only partially filled to prevent crushing of the berries and oxidation of the juice during transport to the cellar.
Vinification
The wine is unwooded to maintain freshness and received 18 hours of skin contact. Vinification was in stainless steel tanks at a controlled temperature of 16 – 18 °C. All air contact with the juice and wine was avoided by using inert gasses to preserve the delicate fruit flavours and produces a rich, full-bodied wine.
Analysis
Alcohol 13.5 %
Acid 7.4
Sugar 4
pH 3.51
FSO2 30
Winemaker's Tasting Notes
This classic style Sauvignon Blanc has pronounced capsicum flavours.The grapes were picked at a low sugar level to ensure that the maximum amount of these green flavours could be extracted.On the palate the wine has a mineral back bone with a long clean finish.
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