18.0/20 – Raymond Chan
“The aromatics build in intensity and are seamless in intensity, revealing ethereal detail. Dry to taste and medium-full bodied, the flavours of green stonefruits, herbs and florals are restrained, gently unveiling leaf, stalk and herb notes. This has a very fine-grained structure and phenolic line, with balancing, crisp, refreshing acidity. This has subtle richness and sweetness, and nutty, leafy and chalky mineral elements emerge and are carried to an elegant, dry and stylish finish with good length. This is an elegantly concentrated, fine-textured Sauvignon Blanc with freshness and restraint.” – Raymond Chan
Tasting Note: Deep gold colour. Complex citrus and stone fruit aromas with a hint of freshly bailed hay on the nose. A gorgeous creamy texture in the mouth. Fresh lemon zest and dried apricots combine with more complex spicy mandarin and orange flavours followed by a balanced acidity with hints of orange peel and grapefruit pith phenolics.
Winemaking Notes: Grapes were hand-picked from the Eastern section of the vineyard, which due to bonier, dustier soils and more wind exposure produces smaller, riper berries and lower yields. De-stemmed without crushing, fermented at cool temperatures with indigenous yeast. Two weeks on skins, pressed off through a traditional basket press, fermentation finished off skins to ensure minimal oxidation. Extensive lees contact over six months to develop the characteristic texture before being prepared for bottling. Unfined, minimal filtration.
Certification: Organic, Biodynamic
Alcohol Volume: 13.6%
Variety: Sauvignon Blanc
Region: Hawkes Bay, New Zealand
Technical: 13.6%alc | 5.2TA | 3.53pH | <1g/L RS | FSO2 26mg/L | TSO2 110mg/L
Production: 336 doz