Margaret River Sauvignon Blanc 2006

The 2006 vintage was unseasonably cool and late, which produced fruit showing intense varietal flavours and excellent levels of natural acidity - optimal for Sauvignon Blanc. All fruit was harvested during the coolest time of the night with select parcels receiving an enzyme addition in the vineyard to encourage flavour and aroma extraction from the skins prior to crushing.

Juice was cold settled in tank at 10°C for approximately 2 days before being racked, warmed and inoculated with a selected yeast strain. The yeast strain was chosen based on its ability to ferment strongly at lower temperatures and to increase the varietal intensity of the end wine.

On completion of fermentation most batches were sulphured, chilled and coarse clarified to avoid extended contact on yeast lees. Some parcels were kept on light yeast lees for a short period. Batches were then blended after tasting trials, stabilised and given a fine earth filtration. This minimal handling and no ullaged tanks during winemaking, ensured an intensely aromatic and varietal wine was produced.

Color: Very pale with strong green hints.
Nose: Herbaceous aromas typical of the variety; grassy notes, grapefruit zest, and some mineral notes.
Palate: Fresh and zesty with bright grapefruit citrus flavors. Also evident; fleshy gooseberry characters, excellent fruit length, and balanced natural acidity.

Technical: Oak treatment: none Alcohol Content: 12.5% Varietal content: 100% Sauvignon Blanc