The fruit was sourced from selected vineyard sites located in Marlborough’s Awatere and Wairau Valleys. Grapes were harvested at optimum flavor intensity before the sugar levels became too high. This allowed the production of a wine lower in alcohol but rich in flavor. The grapes were machine harvested at cool temperatures and processed immediately to minimize skin contact. T he juice was cool fermented in stainless steel to retain varietal character and freshness. Fermentation was stopped to retain some residual sugar in order to give the wine palate weight.
VARIETAL: Sauvignon Blanc
WINE ANALYSIS: Alcohol: 9.5% RS: 10.2 g/L, TA: 7.8 g/L, pH: 3.25
LOWERING THE ALCOHOL: T he 9.5% alcohol levels were achieved through only natural processes: careful vineyard selection, viticultural practices and early harvest dates and NOT through artificial means like reverse osmosis or spinning cone technologies.
COLOR: Pale green
AROMA: Bursting with bright aromas of gooseberry, citrus and crushed herbs.
PALATE: An elegant palate with fine layers of grapefruit combined with herbaceous characters and a slight salty note on the finish. This wine is ‘lighter’ in alcohol, with no compromise on tropical flavor intensity or complexity.
UPC#: 9 418076 00466 1
750ml / 12pk