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Comments
Meticulous fruit selection and cold fermentation contribute an abundant spectrum of tropical and herbal aromas. Passionfruit, gooseberry and green pepper fragrances abound the nose. Extended lees contact adds depth, texture and balance to the palate. The finish is long and invigorating.
Sensory Notes:
Colour: Pale straw
Aroma: Tropical through to herbal with a very pungent sweaty aroma. Passionfruit, gooseberry, pineapple and mango combine with cut grass and green peppers. A hint of a creamy lees note is evident.
Palate: Succulent, ripe, up front fruit with a very smooth, citrus and red currant aftertaste. Rich, weighty and invigorating.
Fermentation: Predominantly stainless steel
Maturation: Four months post ferment lees maturation in tank
Variety: Sauvignon Blanc 100%
Alcohol: 13%
Total acidity: 7.9g/l
pH: 3.32
Residual sugar: 3.6g/l
Harvest dates: 31 March 2007 – 24 April 2007
Bottling dates: From October 2007
Elite Gold Medal, Air New Zealand Wine Awards 2007
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