CS_SauvBlanc

GRAPES

100% Sauvignon Blanc

DISTRICT OF ORIGIN OF GRAPES

Marlborough, New Zealand.

VINIFICATION

Fruit was gently pressed, cold settled, then racked and inoculated. A variety of yeasts were used, some were selected to accentuate the aromatics of the fruit, while some add mouthfeel and texture to the ?nal blend. Some tanks remained on yeast lees and stirred post-fermentation which adds a further textural element to the wine. Approximately 6% of the ?nal blend was fermented in oak puncheons, and foudres, which brings a subtle undertone of savouriness and complexity.

ANALYSIS

  • Alcohol 13.0%
  • pH 3.1
  • Acid 7.9 g/L
  • Sugar 2.5 g/L

COLOUR

Pale lemon

NOSE

Fresh pears, pink lady apples and wet stones.

PALATE

Flinty and textured, interwoven with light tropical fruit and a lingering clean citrusĀ ?nish.

FOOD MATCH

Fresh spring salad with shaved fennel, snow pea shoots and soft goats chevre.

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