The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aroma’s and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without sulphur for 10-12 weeks.
This single vineyard Sauvignon Blanc underwent extensive fruit thinning at veraison to give the vines balance and ensure fruit was able to deliver intensity and weight. The Awatere Valley microclimate is unique in that it rarely receives frosts but gets very cool nights, hence harvesting is comparatively late when compared to the Wairau. However, this extra length in the season locks in fruit and pungent flavours.
Harvest date: 11-22nd April 2012