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
A beautifully harmonised wine displaying pineapple, passionfruit and herbaceous characters on the nose.
The palate is succulent and lively with excellent mid palate weight, fine texture and bright acidity. The wine finishes long and delicious. At its best: now to 2013.
Flavoursome wine with assertive and aromatic green capsicum, mineral and tomato leaf flavours plus a suggestion of riper tropical fruit/capsicum. Bright, crisp wine with plenty of acidity.Buyer's Guide
Grown in the Tasman district, harvested by hand at 23.5 brix and lees-aged in tanks, the 2010 vintage is a basically dry style (4.5 grams/litre of residual sugar). Mouthfilling and sweet-fruited, it is punchy, limey and slightly minerally, showing good freshness and liveliness and a crisp, long finish.