Sauvignon Blanc 2006

Winemaker’s Notes:
The fruit was sourced from a group of vineyards in different sub-regions of the cooler Upper Yarra Valley, with the aim of introducing complexity through subtle flavor differences from the different sites.
The majority of the fruit was picked in the cool of early morning to preserve fresh fruit flavors and natural acidity. The grapes were then pressed to tank settled for one day prior to racking the unclarified juice to fermentation. This process added structure and texture to the wine’s mid-palate.

Following fermentation, the wine remained on yeast lees for seven months. To preserve its crisp acidity and length of palate, malolactic fermentation was not encouraged. Following blending and a light fining, the wine received a single filtration prior to bottling.

Color: Pale straw with a copper hue.
Nose: Guava, gooseberry and citrus aromatics with hints of blackcurrant and Asian herbs (Thai basil). Solids fermentation in French oak also contributes complex aromas of spice and flint.
Palate: Fresh and lively with lifted guava characters and a rich, textured middle palate. A refreshing natural acidity adds structure and balance and gives the wine a long, mineral finish.

Technical Information:
Appellation: Yarra Valley
Alcohol: 13.0%
Cellaring: 7 months in French oak puncheons and hogsheads (20% of final blend)