Therapy_sauv_blanc_2013

2016 Sauvignon Blanc

$19.99

Winemaking Notes:

This single vineyard wine was grown at our Sutherland Rd Vineyard under careful guidance from our Winemaker Steve Latchford and Vineyard management team.  The vines we left to grow through the season un-leaf thinned, crop thinned or shoot thinned in 2016, allowing the grapes to remain more shaded, which produces fruit more expressive in the New Zealand style with greener, herbaceous flavours.

Harvested on Sept 6 2016 at 19.5 brix, these grapes were crushed and de-stemmed and left to soak on skin for 24 hours with enzymes to extract the herbaceous character Sauvignon Blanc is known for.  After a slow gentle press cycle this wine was sent to a stainless steel tank for primary fermentation.

Embracing traditional Sauvignon Blanc from New Zealand, the chosen strain of  yeast for producing bright clean Sauvignon Blanc the fermentation was inoculated with VL3.   It took nearly 4 weeks of fermentation to get the yeast to ferment through the sugars.  After fermentation the wine was racked off of heavy lees and was aged for 2 weeks with the enzyme Lafazym Arom to help improve mouth feel and aromatics.

After aging and settling was complete the wines were chilled to -2 for cold stabilization, and treated with a bentonite fining to provide heat stability.  The wine was then left in stainless steel vessels to age and mature before bottling on January 30th 2017.

 

 

 

 

 

SKU: 721449. Category: .

Product Description

Tasting Notes:

This wine has alluring aromatics reminiscent of lemon zest, dill and basil.   Intense herbaceous aromatics balance nicely with the lean, citrus profile of the palate.   Green and grassy, this wine has appealing freshness with flavours of celery and  minerality that works well with fresh BC coastal oysters.

504 cases produced

Blend: Sauvignon Blanc: 100%

PH: 3.12, T.A: 7.8 g/l, Residual Sugar: 5.3 g/l, Alcohol: 11.6 %

Wine Additions:

Yeast: VL3

Enzyme: B-Split, Thiol, Lafazym Arom

 

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