2008 Kaimira Estate Nelson Sauvignon Blanc
2008 Kaimira Estate Sauvignon Blanc
Winemaking notes
Fruit for this wine was sourced from three different vineyards on the Waimea plains. The blocks were picked at varying ripeness levels from 22º - 23.9º Brix, which represents a broad spectrum of ripeness levels, and therefore flavours in the finished wine.
Fruit was machine harvested followed by crushing and pressing with our brand new Diemme equipment that proved very gentle and quick. Pressing was reductive, avoiding juice oxidation and the majority of the clear juice was cool fermented with various commercial yeasts in stainless steel tanks. Temperature control ensured the ferments were long and slow to retain primary fruit character. For this tank portion, post-fermentation lees influence was kept to a minimum to preserve fruit character, and there was no malolactic fermentation.
An 8% portion was fermented in old oak barrels and matured on lees for several months to give added palate weight and texture without any true oak character being imparted to the wine.
The separate portions were blended and stabilized before sterile filtration and bottling in October 2008.
Wine analysis
Residual sugar 2g/l Titratable acidity 7.4g/l pH 3.18 Alcohol 13.6%
Tasting notes
Pale lemon gold with powerful aromas of passionfruit, wild herbs, ripe citrus and lifted elderflower and honeysuckle. The flavours are concentrated and juicy, with gooseberry and melon emerging on a seamlessly integrated palate, and the barrel fermented portion giving a hint of biscuity complexity. Made in a dry style, the fruit weight and ripeness give richness and intensity while zesty acidity makes for a fresh, vibrant wine.
