Whicher Ridge Sauvignon Blanc 2014

$26.00 inc. GST

The inspiration for our style came from a trip to Austria in 2008, to attend the World’s First Sauvignon Blanc Congress, and we were particularly intrigued with the Austrian winemaking techniques for their premium and super premium Sauvignon Blancs, and

Sold By Whicher Ridge Report Abuse

Report an abuse for product Whicher Ridge Sauvignon Blanc 2014

SKU: 604 Categories: , Tags: , , ,

Description

Whicher Ridge Sauvignon Blanc 2014

Background Info About Our Sauvignon Blanc Style:

The inspiration for our style came from a trip to Austria in 2008, to attend the World’s First Sauvignon Blanc Congress, and we were particularly intrigued with the Austrian winemaking techniques for their super premium and ultra premium sauvignon blancs, in particular with the complexity, texture and length of these wines. There were also some similarities between the flavours and aromas that we were seeing in the Austrian sauvignon blancs, and what our vineyard was capable of producing, so we could see this working for us using our grapes.

What’s Special About our Sauvignon Blanc:

So, we do our own version of the Austrian Style that we admire so much. We harvest our grapes when the baume is close to 12 to 12.2 baume, similar to the Austrians going through their blocks for the fourth and last handpicking. During fermentation, 30% is fermented in new and one year old large French oak barrels (called puncheons, which hold 500 litres), with the balance fermenting in tank. After fermentation, the yeast cells die and settle out in the bottom of the barrels or tank, and look like a pale yellow creamy paste. If we leave a wine in contact with the yeast lees for an extended period of time, in our case, it’s 12 months, the wine will end up with a creamier mouthfeel or texture, more flavour complexity, and a long lingering finish. To assist this flavour development process, the yeast lees are stirred fortnightly for the first 3 months then monthly for the next 6 months. The aim with the mixing is to lift the lees of the bottom and mix it back into the body of the wine again. I keep an eye on the progress of the battonage by tasting, and I stop stirring once the wine texture and structure is where I believe it to be nicely balanced. Our 2014 Sauvignon Blanc has flavours of white pear, sweet lemon, grapefruit and hints of green pineapple, mixed with a touch of creamy sweet lemon, a mild chalky, mineral character which is typical of our vineyard, and hints of nutty, toasty flavours from barrel fermentation and maturation on yeast lees. The palate is soft and generous, with refined fruit flavours, and balanced by a fine tannin structure.

Analysis

Alcohol % 12.7 pH 3.26 Total Acid g/L 6.67 Residual Sugar g/L 2.5  James Halliday, 2016 Wine Companion, 2013 Sauvignon Blanc, 95 pts: “20% barrel fermentation and 12 months on yeast lees (for all the wine) has produced a very complex, mouthfilling wine in the style of the late Didier Dageneau, and may well confound with its longevity, simply becoming more complex rather than decomposing”. James Halliday, 2015 Wine Companion, 2011 Sauvignon Blanc, 94 ptsan decomposing”.

Additional information

Wine Type

Wine Style

Wine Region

Questions and Answers

You are not logged in

Sorry no more offers available