2022 Mansion House Bay Marlborough Sauvignon Blanc
$18.00
TASTING NOTE
Our 2022 Mansion House Bay Sauvignon Blanc has a ripe herbaceous and citrus, and a medium body palate with crisp and punchy vibrant delicacy. There is good depth of lime and greengage plums, and slightly nettley flavours.
Cellaring: This wine is ready to be enjoyed now or within three to five years of the vintage date.
Food Match: Try this wine with fresh seafood, including Marlborough’s famous green-shell mussels, summer salads, poultry and goat’s cheese.
Serve: Lightly chilled.
Vegan Friendly.
WINE ANALYSIS
Alcohol: 13%
Residual Sugar: 1.0 g/L
Acidity: 8 g/L
pH: 3.27
VITICULTURE
Harvest Dates: 18th - 20th March 2022
Vintage: The 2022 growing season started with soil moisture at capacity, following an unusually wet winter which had seen flooding in parts of the region. Pleasingly, the region did not suffer any major frost events and despite conditions in November being a little wet, the warmth that went with it meant that flowering was not drawn out and resulted in good fruit set and the prospect of healthy yields. The remainder of the season was punctuated by cooler weather and rainfall events, and we were vigilant around disease pressure as we entered the harvest period. Harvest was later this year and Brix accumulation was slow. We experienced another rain event in the final third of March which then required us to harvest as quickly as possible in many blocks to retain pure fruit expression. This is where Whitehaven’s new receival building came to the fore, allowing greater throughput while maintain the quality focus and attention to detail that Whitehaven prides itself on.
Grape Growing: The fruit for this wine was sourced predominantly (90%) from our estate vineyard on Pauls Road (Rapaura area) and small portion from Lower Wairau area.The vines were pruned to between two and four canes on a vertical shoot positioned trellis. Shoot thinning, leaf plucking, and trimming are used to achieve balanced vines, a healthy canopy and clean fruit.
WINEMAKING
Winemaking: The fruit was machine harvested, often overnight, and pressed immediately with minimal skin contact. After cold settling, the clear juice was fermented in stainless steel tanks at 16°C – 12°C with selected yeast strains to preserve pure sub regional characters and varietal flavours. Wines sat on light yeast lees in tank for up to 6 weeks prior to blending in. The wine has been heat and cold stabilised, and sterile filtered, prior to bottling.
ACCOLADES
