2016 Sauvignon Blanc – Sale Price Per Case

Fruit for this wine was sourced from our own certified organic vineyards located in three different sites within the Brightwater sub-region of Nelson. The grapes were picked on 31 March, 14 and 16 April as they reached desired flavour profiles and ripeness levels. The Brix at harvest averaged 21.7°.
Pressing was reductive, avoiding juice oxidation and the juice was settled at low temperatures. While 85% was racked to stainless steel tanks for fermentation with cultured yeast strains, the remaining portion was allowed to undergo wild ferment in used hogsheads. Fermentation temperatures were managed to retain primary fruit characters. Around three weeks later these ferments were chilled to a stop, to allow the finished wine to carry a small amount of residual sugar in order to balance its natural acidity.
The wine was then moved off fermentation lees and rested to allow some natural stabilization to occur and the development of some textural complexity. It was not bottled until 9 February 2017.
Fruit of different ripeness levels and the use of several winemaking techniques have developed a level of complexity in the wine, which we think makes for an appealing and intriguing style of Sauvignon Blanc.