2009 Brightside Brightwater Sauvignon Blanc
2009 Brightside Brightwater Sauvignon Blanc
Winemaking notes
Fruit for this wine was sourced entirely from the Estate vineyards in Brightwater, 85% from the Livingston Road blocks and 15% from the original home block known as River Terrace. The blocks have vines of varying ages and were picked at ripeness levels from 19.6ª - 22.1ª Brix, to give a broad spectrum of flavours in the finished wine.
The fruit was machine harvested followed by crushing and pressing with our new Diemme equipment, which is functioning very well. Pressing was reductive, avoiding juice oxidation and the majority of the clear juice was cool fermented using a variety of commercial yeasts in stainless steel tanks. Temperature control ensured the ferments were long and slow to retain primary fruit character.
The majority of the tank fermented wine had minimal post-fermentation lees influence to preserve fruit character, with just one portion left on lees to develop textural interest. A small amount was fermented in old oak barrels to give added palate weight and texture without any true oak character being imparted to the wine. The various ferments finished to give a residual sugar of around 5g/l in the final blend in order to balance the natural acidity of the grapes.
Fruit from various sources, different ripeness levels and the use of several winemaking techniques has developed a level of complexity in the wine which makes for an appealing style of Sauvignon Blanc.
Wine Analysis
Residual sugar 5g/l pH 3.28 Titratable acidity 7.5 Alcohol 12.5%
Tasting notes as at August 2009
Sweet ripe passionfruit and banana aromas are poised alongside the more herbal notes (fennel, mint) that are typical of Nelson Sauvignon Blanc. The palate has a lively balance between juicy citrus and apple acidity and the sweetness of ripe tropical fruit. Fresh, smooth and very drinkable.
