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2011 AWATERE SAUVIGNON BLANC
Clean, fruity & fresh
Colour: Pale straw.
Nose: White currant and gooseberry fruit flavours with freshly crushed herb and mineral influences.
Palate: The palate is finely balanced, with a clean, focused acidity that adds to the freshness and length of abundant fruit and herbal flavours.
Cellaring: 1-4 years
Serve: Lightly chilled
Suggested Foods: This wine is particularly well suited to all seafood dishes such as oysters, lobster or fresh poached fish. Also try it with other white meats such as chicken and pork dishes. Pair these with summer salads, coated with fresh green herbs.
Cheese Match: Goat's cheese/chèvre.
VITICULTURE & WINEMAKING
Grapegrowers: Guy and Jane Lissaman Trelawne Vineyard
Locality: Old Ford Road, Awatere Valley
Marlborough, New Zealand
Residual Sugar: 2.5 g/L
Titratable Acidity: 7.3 g/L
Climate: The early ripening season was mild and dry. Favourable conditions early in the season lead to a good fruit set. Wetter weather over late December caused rapid growth and a need for careful canopy management. The later part of the season was both warm and dry, with cool nights to retain acid freshness and delicate flavours. The fruit reached full maturity and optimum ripeness just before heavy rains in mid April.
Soils: Silt loam over river gravel
Training: Standard vertical trellis
Harvest Date: 13th April, 2011
The grapes were machine-harvested on a cool Awatere autumn morning and carefully pressed under inert conditions. After two days settling, the clear juice was cold fermented with selected yeast strains to accentuate the intense varietal and sub-regional flavours. The ferments were carried out entirely in stainless steel.