Tasting Notes 2010
Vineyard : All fruit was sourced from our own vineyard - located within the coolest, westernmost reaches of the Casablanca Valley. A blend of three different clones of Sauvignon Blanc (78% clone 1, 16% clone 107 and 6% clone 242) sourced from three different soil types within the vineyard (82% from a clay loam, 15% from a sandy loam and 3% from a black clay of volcanic origin). The blocks used in this blend were cropped at an average of 6 tonnes per hectare (2.4 t/acre).
Harvest : Harvest was carried out by hand between March 18th and April 1st, 2010
Vinification : On arrival at the winery all grapes were first destemmed and crushed to stainless steel tanks (via a chiller in order to drop the temperature to 8ºC or 46ºF) where they were then left to cold soak for 24 hours. Following this time the free-run juice was drained by gravity from the tanks. The remaining skins and juice were then dug-out and gently squeezed using pneumatic presses in order to separate light from hard pressings. The resulting juices were then left to cold settle (at 12ºC/54ºF) for 4 days following which time they were racked to stainless steel tanks, inoculated with selected yeasts and ultra-cool fermented (reaching temperatures as low as 8.5ºC/47ºF at the peak of the fermentation). On average the fermentations took around 25 days from inoculation until completion. Following this the wines were then sulphured and aged for 2 months on gross lees (without stirring) before the wine was racked, cold stabilised, filtered and bottled.
Tasting Notes : Intense notes of lime and grapefruit dominate on the nose leading to pure flavors of nectarine and white peach in the mouth. A bright, zesty acidity imparts excellent structure and length.
Wine Analysis :
