Blackenbrook Vineyard

Our  Nelson Sauvignon Blanc 2010 offers tremendous depth of tropical fruit and red capsicum with a mineral undercurrent and a seductively long finish.

Soul mates from the kitchen:
Seared Nelson scallops, pan-fried blue cod, barbecued green lipped mussels and cockles, chicken breasts with spinach, macadamias
and cottage cheese stuffing

Ideal serving temperature: 8 – 10°C

·    From Sustainable Production, accredited by
     Sustainable Winegrowing New Zealand

·    100% Blackenbrook fruit from our  Home block
·    Moutere clay soil with a layer of sandy loam
·    Clone Sauvignon Blanc MS

·    After a rather humid spring and early summer, Nelson was blessed
     with the most amazing Indian Summer, allowing us to pick all varieties
     at full ripeness.
 
·    Hand-harvested and hand-sorted in three individual picks at different
     stages of ripeness from 7 to 13 April.

·    Average Sugar Content: 23.5 Brix

·    Whole bunch pressed
·    Gravity-fed from press area to main winery
·    Cool fermentation
·    Extended fine lees contact in stainless steel
·    Minimal pumping
·    No fining pre-bottling
·    Gentle filtration in a single pass from cloudy to sterile.

·    Bottled on 4 August 2010 under screw capsules
·    13.5% Alcohol