Viticulture
| Vineyard: | Olssen’s Garden Vineyard |
|---|---|
| Soils: | Lochar |
| Harvest Date: | 19/04/10 |
| Brix at Harvest: | 23.8% |
| Clones: | Matua |
| Winemaker: | Jen Parr |
Winemaking
| Residual Sugar: | 9.1g/l |
|---|---|
| pH: | 2.86 |
| T.A: | 8.3g/l |
| Alc: | 12.5 %/vol |
Cellaring
1-3 years
Winemakers Notes
The 2010 Sauvignon Blanc was harvested two weeks later than usual as we needed to wait for sugar levels to rise and the acid levels to drop. Following whole bunch pressing, 5% of the juice was drained to neutral French oak and inoculated with different yeasts while the remaining portion was left to cold settle in tank before being racked and inoculated with a typical Sauvignon Blanc yeast. We experimented with warmer fermentation temperatures this year with the tank reaching as high as 20 degrees. The barrel portion also fermented at 20 degrees and on completion of fermentation was lees stirred weekly over a period of 2 months to increase richness, mouth feel and complexity. The two portions were then sulphured, racked and blended. A bit of residual sugar remains to balance the prominent acidity. The wine was cold and protein stabilised prior to sterile filtration and bottling on 13th August 2010.
Wine Description
The 2010 vintage shows more of the classic Sauvignon Blanc characters of capsicum and gooseberry but it still has the hallmark Central Otago SB “tropical” flavours of pineapple and lychee. The wine is vibrant and zesty and is best enjoyed young and fresh.