2010 Kaimira Estate Brightwater Sauvignon Blanc
2010 Kaimira Estate Brightwater Sauvignon Blanc
Winemaking notes
Fruit for this wine was sourced from several blocks on the two Estate vineyards in Brightwater. The blocks were picked at varying ripeness levels from 20ª - 22ª Brix, which represents a broad spectrum of ripeness levels, and therefore flavours in the finished wine.
Fruit was machine harvested then crushed followed by quick and gentle pressing in our new Diemme. 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.
A 10% 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 December 2009.
Wine analysis
Residual sugar 3.4g/l Titratable acidity 7.6g/l pH 3.16 Alcohol 12.5%
Tasting note January 2010:
A fresh and zingy Sauvignon blanc with powerful aromatics including fresh herbs (fennel, mint, blackcurrant leaf), ripe citrus and apple, and a dash of vanilla. This is a dry style Sauvignon with a silky front palate and a juicy apple tartness that drives the wine through an array of vibrant flavours. The fruit weight and barrel fermented portion lend richness and intensity, while the signature minerality of Brightwater fruit gives an extra layer of complexity to the wine. Finishes long and dry with lingering passionfruit.
