Tasman Bay Tasting Notes

Tasman Bay Sauvignon Blanc

A richer style of Marlborough and Nelson Sauvignon Blanc due to the grapes being grown on heavier soils. Light use of oak aging provides more depth with only slight traces of oak flavours.

Vintage Conditions:

The early growing season was cool but summer turned warm and long. Some rain at harvest caused delays in picking but all ended well with very nice fruit flavours. These conditions and slow ripening resulted in ripe tropical fruit flavours with good acid balance. Clone MS, C1316 & C1.317.

Harvest Date:

Late April 2009.

Vinification:

The grapes were destemmed and crushed with the juice allowed to cold settle overnight. It was then cold fermented at 11°C and remained on lees for two to three months. A small portion of the blend was fermented on new French oak.

Bottling Date:

March 2010

Alcohol:

12.9

pH:

3.44

Acid:

7.21 grams/litre

Residual Sugar:

3.7 grams/litre

Colour:

Brilliant lemon green.

Bouquet:

Gooseberry, wet straw and Tropical fruits with a subtle hint of oak.

Palate:

Good concentration with Gooseberry and fresh tropical fruit with a rich finish. A hint of vanilla combined with creaminess and oak.

Packaging:

12 x 750ml Zork, screw cap and Diam cork closure.

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