Winemaking Notes (for 2018)
In 2018 flavour development in the white varieties wasn’t as rapid as the previous vintage and acidity in the berries took it’s time mellowing.
The harvest occurred over two dates that were about 3 weeks later than in 2016. This slow ripening has resulted in an elegant and refined style of Sauvignon Blanc.
After picking and pressing the fruit we decanted a pristine juice from beneath floated solids. A portion of this juice was fermented in 228L French barrels with the remainder in stainless steel. The tank portion was chilled just off dry to contribute some residual sweetness which balances the acidity and phenolics in the blended wine.
Bright, intense fruit showed through in both the barrel and tank portions and after blending in mid-May the result is a rich blend of concentrated fruit held in place by natural acidity and a subtle, minerally texture.
Post blending the wine was stabilised, minimally fined, then filtered through the cross flow to be ready for bottling.
Total production in this vintage of the Spring Vale Sauvignon Blanc was 800 dozen along with a bit over 180 dozen cases of the 375ml bottles.
||Fruity, zesty, tropical
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