2009 Greg Sauvignon Blanc * GOLD Medal Liquorland Top 100*
Grapegrowers:
Alastair and Stuart Campbell
Grapegrower Locality:
We selected the fruit for our ‘Greg’ Sauvignon Blanc from the 'Craigneuk' vineyard in Waterfall Road, Awatere valley
Specifications:
Alcohol:
13.0%
Residual sugar:
5.2 g/L
Titratable Acidity:
8.9 g/L
pH:
3.36
Viticulture:
Climate:
The ripening season was characterised by a dry Christmas period and then a wet Febuary. This was followed by a perfect late ripening period with clear, warm days and cool nights.
Harvest Date:
2nd April, 2009
Winemaking:
The fruit was machine harvested on flavour criteria in cool evening conditions, destemmed and lightly pressed with minimal skin contact. The free run juice was settled with enzyme to achieve a high degree of clarity. The clear juice was fermented at very low temperature with selected yeast strains to preserve the inherent fruit flavours. A very small amount of residual sugar was retained to balance the crisp natural acidity inherent in the region’s Sauvignon Blanc.
Winemaker:
Sam Smail.
Tasting Notes:
Colour / Appearance:
Light straw, with lemon-lime tones
Aroma / Bouquet:
Intense fresh passionfruit, currant and gooseberry fruit aromas, with pungent crushed herb and mineral undertones.
Palate:
The palate is rich and full with a seamless structure. Lifted, pure varietal flavours fill the palate and linger on the long, clean acid finish.
Cellaring:
Our ‘Greg’ Sauvignon is made to be appreciated in the first fresh two years from release, until about October of 2011. However, those that prefer bottle development will be rewarded by careful cellaring of our wine, which has the structure to age gracefully.
Serve:
Slightly Chilled.
Suggested Food Match:
Summer salads, poultry and shellfish - particularly suited to oysters or green shell mussels - as well as lobster and white fish. Our ‘Greg’Sauvignon Blanc is also the perfect aperitif.
