2017 'Greg' Single Vineyard Sauvignon
Accolades
Champion Sauvignon Blanc - New Zealand International Wine Show Judges Comments: "Tropical fruit and musk fill the bouquet and shimmy through the long focussed textural palate together with cape gooseberry, melon, hints of tomato stalk and passionfruit."
Gold - New Zealand International Wine Show
TROPHY Champion Sauvignon Blanc - New Zealand International Wine Show
Silver Medal - Air New Zealand Wine Awards
Tasting Note
Colour / Appearance:Pale lemon with a bright clarity. Aroma / Bouquet:Lifted green-gage plums, nettles, currants, red capsicum, and freshly crushed herbal notes. There are also the distinct wet-rock, mineral notes, characteristic of the Awatere sub-region. Palate:A medium bodied wine, with a bright acidity, that frames the lifted, fresh fruit flavours. The wine has a lengthy, clean acid finish. Cellaring:Our ‘Greg’ Sauvignon is made to be appreciated either newly bottled or with careful cellaring for 2-3 years. Food Match:Summer salads, poultry and shellfish - particularly suited to oysters or green shell mussels - as well as lobster and white fish. Our ‘Greg’ Sauvignon Blanc is also the perfect aperitif.
Serve:Chilled.
Wine Analysis
Alcohol:13.0Residual Sugar:4.3 Titratable Acidity:7.1 pH:3.31
Viticulture
Harvest Date:16th April 2017 Locality:Awatere Valley Climate:The budburst timing was slightly later than normal and the vines experienced typical spring like conditions of variable temperatures, winds and rain. Early varieties, such as Chardonnay and Pinot Noir, flowered in cooler conditions leading to smaller yields. Other varieties had warm, dry conditions over flowering, resulting in healthy crop levels. In mid-December, the weather became warm and dry. January was notable for strong winds that parched the landscape. The later part of the season recorded lower sunshine hours, resulting in delayed sugar ripeness and a later start to harvest.
Vinification
Winemaking:The fruit was machine-harvested in cool evening conditions, destemmed and lightly pressed with minimal skin contact in the winery. The majority of the juice was settled with enzyme to achieve a high degree of clarity. Fermentation at very low temperature and with selected yeast strains were used to preserve the inherent fruit flavours. Winemaker:Sam Smail and Diana Katardzhieva