Lemongrass, lime and hints of background spice introduce us to this savoury yet grassy Sauvignon Blanc. This barrel fermented style offers freshness and minerality whilst capturing zesty layered tones that linger on the finish.
Wine Profile
| VINTAGE |
Lower than average rainfall and relatively standard temperatures over winter, and cooler temperatures in August and September, led to late budburst (our second latest) and flowering. However, above average temperatures and low rainfall during summer meant an early veraison and harvest. The period between flowering and veraison saw our warmest ever average minimum and second warmest maximums. Veraison to harvest was our fourth warmest maximums and our driest (47mm v 136mm average). Five days of above average temperatures at the beginning of harvest compressed the vintage further. Yields are normal and fruit quality is outstanding.
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| VINEYARDS :: CLONES | |
| HARVEST DATE :: YIELD |
Hand picked 21 March 2019 :: 4.2t/ha
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| BRIX :: PH :: TA | |
| WINEMAKING |
Grapes were hand picked then whole bunch pressed to older oak (mix of barriques and puncheons). Wild fermented. No stirring.
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| WINEMAKERS |
Imogen Dillon, Martin Spedding
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| AGING :: OAK |
9 months :: aged in older oak
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| RESIDUAL SUGAR |
Dry (0.28g/L)
|
| FINISHED PH :: TA |
3.12 :: 6.5g/L
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| ALCOHOL % |
13
|
| PRODUCTION |
309 dozen :: screwcap
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| TASTING NOTES |
Lemongrass, lime and hints of background spice introduce us to this savoury yet grassy Sauvignon Blanc. This barrel fermented style offers freshness and minerality whilst capturing zesty layered tones that linger on the finish.
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| FOOD :: TEMPERATURE | |
| BEST DRINKING |
2021-2023
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