Blackenbrook Vineyard

Our Nelson Sauvignon Blanc 2011 offers excellent depth of zingy, ripe tropical-fruit
with a mineral undercurrent and a long smooth 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

·    Weather Conditions: An unseasonably hot spring was followed by a  fairly cool summer.  Autumn began with stunning weather and we were lucky enough to have all our fruit picked before the wet conditions set in on 2 April.   

·    Hand-harvested and hand-sorted on 29 March with 23 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 1 August 2011 in Light-Weight Bottles to reduce our Carbon Footprint
·    13.5% Alcohol

·    Vegan Wine