12,000 MILES
SAUVIGNON BLANC 2013
WINE ANALYSIS
pH:
3.13
TA:
6.0g/l
Residual sugar: 1.6g/l
Alcohol:
13.0%
IN THE VINEYARD
The grapes were grown at the Boyd, Cliffs and Dakin’s Road blocks. The vines are all
trained with 3-cane VSP trellis systems to allow sufficient sunlight penetration and air
movement through the canopy. After several years of careful management these vines
practically self regulate, giving an optimal balance of crop size and ripened fruit. We
used a combination of hand picking and machine harvesting depending on the site, and
processed the fruit with care to maximise quality and site expression.
IN THE WINERY
The grapes arrived at the winery in good condition and were quickly processed to
maintain quality. We used soft pressing to ensure harsh tannins weren’t extracted from
the skins. The juice was chilled to 8°C for three days to enable cold settling and
remove any unwanted solids. We then fermented the clean juice in two separate
stainless steel tanks at different temperatures to give a greater complexity of flavours.
The wine remained on the lees for two months after fermentation to build the palateweight and texture before final clarification and bottling.
IN THE GLASS
A typical Wairarapa Sauvignon Blanc nose of Granny Smith apples, green capsicum
and lemonade . There is a citrus note of lemon peel that complements the mineral
undertones and length of the palate. The wine is crisp and fresh with a restrained
elegance. Drink now, or cellar for up to two years.