infusion of mandarin and lime zest. A lively, invigorating wine with
persistent grapefruit flavours and a steely blackcurrant tang. Crisp with
a long, enduring finish.
The 2011 growing season was characterised by a summer of excellent
plant growth, the result of timely early and mid-season periods of rain.
From an even bud burst and favourable fruit set, vine condition
remained excellent through to harvest. The latter part of summer was
marked by settled weather with mild temperatures and slightly warmer
nights than usual, resulting in excellent flavour intensity and
physiological ripeness across all varieties at lower than normal sugar
levels. Harvest commenced with Pinot Noir on the 19th March and the
last intake of Sauvignon Blanc was on the 21st April, making it quite an
extended harvest period of 34 days. 2011 was an excellent vintage for
Sauvignon Blanc was harvested during the cool (often cold)
conditions of night. The grapes were pressed relatively lightly and the
resulting juice was cold settled prior to fermentation. The majority of
the juice was fermented cool in stainless steel tanks using cultured
yeast and a portion was filled into old French oak barriques, where it
was allowed to undergo spontaneous indigenous yeast
fermentation. All individual vineyard batches were left on lees and
kept separate until late July, when the blend was assembled. The wine
was bottled in August-September.