A good start to growing season meant an early start to the grape harvest, running about two weeks ahead of normal, with fruit quality looking excellent. After a good flowering and fruit set, it was a perfect summer. Closer to harvest the weather was testing, with some rain. With our careful vineyard management we completed our harvest without any problems.
The grapes for this wine were machine harvested. As an aside, we have found this to be the best technique for harvesting Sauvignon Blanc as it enables us to remove the fruit quickly when the temperatures are cool and the skin contact with juice during transportation to the winery most definitely contributes to the concentration of flavour obtained in the juice. Once delivered to the winery the must was further de-stemmed and transferred to the press. A gentle press cycle was used and press fractions separated from the free run and light pressings. The juice was then cold settled for three days to achieve low solids prior to ferment which create a "cleaner ferment". The clarified juice was then inoculated with yeast known to enhance typical Sauvignon characters. To achieve the best aromatic definition we could, the ferment was conducted slowly at cool temperatures. Once dry the ferment was arrested. The wine then underwent some time on yeast lees with stirring to enhance its' texture and mouth-feel. Once this was deemed sufficient the wine was heat and cold stabilized, gently fined and cross flow filtered for bottling.
Ripe flavours of grapefruit, nectarine and green apple are balanced by a minerality characteristic of the Nelson region. A fine aperitif, the wine also combines well with seafood, pasta and salad dishes.