Sauvignon Blanc

Sauvignon Blanc

Wander through a block of Sauvignon Blanc vines in the days before harvest and taste the berries from either side of the row, within the shaded areas of the canopy and from the most exposed, golden clusters. The spectrum of fruit flavours and aromas which define the bright, outgoing character of this variety are all there, loud and clear. Absolutely my favourite grape to eat from the vine!

Greenhough, Nelson Sauvignon Blanc is a classic ‘top of the south’ style with focus on ‘crunchy’ fresh fruit and fragrance. The Hope Vineyard Sauvignon is an alternative style which explores the complexity and textural richness that comes from skin contact and wild fermentation in barrel.

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Greenhough Sauvignon Blanc

 2017 Greenhough Sauvignon Blanc

“This lively wine was mostly handled in tanks, but 15% of the blend was barrel fermented. Certified organic, it is aromatic and full-bodied (13% alc/vol), with good depth of tropical-fruit and herbaceous flavours, showing a distinct touch of complexity and a dry, lingering finish.”     Michael Cooper

“This is a highly successful and rather delicate Sauvignon Blanc with a subtle, rounded palate and a fine line of citrus-like acidity.”          Rebecca Gibb MW

“The 2017 Sauvignon Blanc combines a vast array of typical Sauvignon Blanc notes into a harmonious whole, from hints of snow peas and cut grass to notes of grapefruit, passion fruit, nectarine and fig. It’s medium-bodied, with concentrated flavors and a lingering, smooth finish.”     Joe Czerwinski – The Wine Advocate

A classic ‘top of the south’ style, vibrant and ‘crunchy’ in spirit. A small portion of high solids, wild fermentation in neutral oak has ‘reigned-in’ the most overt of varietal Sauvignon characters and contributed subtle palate texture and depth.

Organically grown on the Home and Morison Vineyards, the vines are cane pruned to a single fruiting wire to regulate yields below 11 tonnes per hectare. This fruit was machine harvested in several parcels over eight days to ensure a spectrum and balance of flavours. Predominantly tank fermented using a selection of aromatic yeasts, around 15% of high-solids juice was wild fermented in barrel. The savoury, spicy, very textural character of this portion contrasts markedly with the fruity freshness and varietal purity of the tank fermented portion. Largely concealed within the overall blend there is nonetheless an implied layer of texture and dimension which this contributes to the finished wine.

Generous, bright  aromas of floral citrus, fresh passionfruit, melon,  spice and a nettly, crushed herb fragrance.  The palate has an appealing breadth, a succulent core of soft citrus and rock melon suggestive of sweetness in spite of being genuinely dry in style?  A fine, mineral acidity balances and refreshes this fruit-rich, almost creamy mouthfeel which finishes with a hint of aromatic spice.

SB

 

 

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Hope Vineyard Sauvignon Blanc

2017 Hope Vineyard Sauvignon Blanc

“This has layers of complexity. Dry to taste and medium-full bodied, the palate has a tight, deep and intense core of concentrated flavours of green stonefruits entwined with fresh herbs, stalks and cut-grass unfolding greengage and nettle notes. This is a complex, oak-influenced Sauvignon Blanc with green stonefruits and cool-spectrum flavours on a palate with fine textures and very good linearity.”  18/20    Raymond Chan

This ‘alternative’ Sauvignon Blanc developed from a desire to build a complex and textural wine style. Extended skin contact, wild fermentation in barrel and lees contact have contributed subtle aromatic corruption, savoury spice and phenolic interest.

A number of rows within the Hope Vineyard ‘Larches Block’ have been selected for their later-ripening rootstock and spur pruned to encourage more uniform shoot growth and even ripening. One third of the fruit was machine harvested and macerated for 36 hours, the remainder gently pressed immediately after picking. These strikingly different juice portions were briefly settled,  transferred to French oak barriques (17% new), and inoculated with a vineyard yeast pied-de-cuve.  The wine rested on gross yeast lees for a further eight months and completed malolactic fermentation during this time.

This wine sets out to embody the characters of fruit picked a day early rather than a day too late. Aromas are distinctly varietal – ripe yet fresh in equal measure.  Floral, fragrant with notes of zesty citrus oil and herbal, caraway and fennel seed characters. Also present is an added depth of savoury oak, yeast lees and a sniff of struck match complexity.

The palate is incisive and attractively structured. Barrel fermentation and skins-derived extract contribute textural vigour and resilience,  well wrapped within the body of the wine. Its light, natural fruit sweetness (in the way of milk fresh from the coconut), hints of malolactic and integrated yeast characters soften and enrich the whole. The wine fulfills the brief – to create complexity and balance out of a range of  individual elements.

SB

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