2009 Sauvignon Blanc

VINEYARD: Certified-organic fruit was hand-picked from our three vineyards between April 6 and April 25. Grapes were sourced from the upper terraces of the Home vineyard, which comprise varied Waimakiriri type soils of alluvial origin. This was supplemented by portions from the Tatou vineyard which is made up of a mixture of alluvial shingles, and the clay rich Raupo Creek vineyard.

VARIETIES: Sauvignon Blanc (95%) and Semillon (5%)

CLONES: MS, 316, 317, 5385, 2413, BVRC14

VINIFICATION: Twenty-nine different parcels of Sauvignon Blanc and Semillon from the different vineyard blocks were pressed and then fermented separately so that we had a greater range of options when creating the final blend. Approximately eighty percent of the final blend was fermented using wild yeast for added complexity and texture. The Semillon and approximately ten percent of the Sauvignon have been fermented in aged French barriques.

The finished wine has an alcohol of 14.0 percent, pH of 3.27, 6.2g/L titratable acid and 3.0g/L residual sugar.

WINE MAKER'S NOTES: This Sauvignon Blanc displays aromas of grapefruit and lime underpinned by a chalky mineral complexity. The palate is finely textured with gooseberry, zesty citrus and mineral flavours combined with a slight creaminess. A firm acidity helps to draw out the finish.

CELLARING POTENTIAL: This wine is drinking well now but will develop well over the next five years showing great concentration with evolving truffle and caramel characters.

"5 stars. This is a noteworthy wine – one of the region's greatest sauvignon blancs, and sold around the world, it also has full organic certification from BioGro. Mouth-filling, sweet-fruited, rich and finely textured, it is a very ripe, non-grassy style, complex and dry, with a vaguely nutty, lasting finish."
Michael Cooper, The Listener, May 2010

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