Goose Bay Tasting Notes

Goose Bay South Island Sauvignon Blanc

A vibrant, crisp Sauvignon Blanc as only New Zealand can produce. Excellent weight and complexity that goes with many types of food. Made from Marlborough and Nelson grapes.

Vintage Conditions:

The early growing season was cool but summer turned warm with a prolonged, dry harvest. These conditions and slow ripening produced good acid balance with mouth filling flavours. Clone: Mass Selection

Harvest Date:

April 2008

Vinification:

The grapes are crushed and once pressed the juice is allowed to settle for two days. The juice is then flash pasturized and placed in a tank containing French oak. It is fermented very cool (11 C) which takes about 4-6 weeks to complete. Racked off it's rough lee's it is allowed to age for a further three months.

Bottling Date:

December 2008

Alcohol:

13.2%

pH:

3.32gr/l

Acid:

7.15gr/l

Residual Sugar:

3.9gr/l

Colour:

Pale lemon yellow

Bouquet:

Gooseberries and lush tropical fruit with a touch of wet hay and nettles.

Palate:

Ripe Gooseberries, Green Gage Plums and tropical fruits with a slight hint of oak.

Packaging:

12 x 750ml. Diam cork closure

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