Greywake Sauvignon Blanc
Availability:12 In Stock
100% Sauvignon Blanc TASTING NOTE Imagine a summer fruit salad – ripe golden peaches, honeydew melon, nectarines and passionfruit, with a generous splash of cassis and a sprinkling of lime zest – this is a subtle, delicately aromatic, ripe interpreta
VITICULTURE Fruit was sourced from various prime vineyard sites in Marlborough’sSouthern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the
divided Scott Henry canopy management system, with the balance on a two- or three-cane VSP (vertical shoot positioning) trellis.
WINEMAKING Harvested largely by machine during cool (often cold) night-time conditions, the sauvignon blanc grapes were trucked to our winery in the Omaka Valley, where they were
lightly pressed to yield a modest volume of high-quality juice. The juice was then cold-settled and racked prior to fermentation, primarily using cultured yeast in stainless steel for cool, slow
fermentation. A portion of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old oak barrels.
All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August with alcohol 13.5%, pH 3.14
My goal in starting a wine collective is to hand pick a unique, fun variety of wines from all over the world. To entice people to step out of the norm and be open to experiencing varietals and bottles that you may never have heard of, never knowing what you were missing! For you to awaken your palate to the bounty and abundance of unique, stunning, sexy wines from all across the globe. I hope wine tasting becomes a passion for you as it is for me! Prepare to be awed!
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