Grapes are from our first vintage from the Estate vineyard and with extended ripening due the unseasonal cold weather, the fruit was left hanging precariously until the flavours were just right. A gentle pressing over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of those Sauvignon aromatics.
Winemaking
The juice was settled and transferred to a stainless steel tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. The wine matured for five months on lees before being fined, filtered and bottled.
Ripe fruit aromas of passionfruit, green apples and gooseberries married with a fresh and smooth textural palate with some minerality. A wine to savour with lunch or by the fire. Perfect accompaniment for seafood particularly crayfish and oysters as well as Waimate strawberries and cherries.
Alcohol 12.0%.
