Here's another great find from En Zed.
The winemaker's notes from their website are well worth a read. I was particularly interested in the sugar level which is quite low with the cause and effect explained well amongst the unavoidable hyperbole.
"Wines of flavour and definition mark 2007 as a Sauvignon Blanc vintage of resounding success. The principal components of alcohol and acidity sit in definite balance contrasting the broader palate of the previous year’s wines. 2007 Sauvignon Blanc benefits from the riper characters achieved at lower sugarlevels, thus the wines offer great intensity and style at moderate alcohol levels.After cold-settling different batches were fermented separately slowly maximizing the character of each. This year lees-aging,without stirring or sulphur treatment was conducted for three weeks at a higher temperature than in the past. Gently crushed and pressed to minimise skin contact, the resulting juice was settled overnight at cool temperatureswith the aim of taking clean clear juice to ferment. The juice was then inoculated with cultured yeast selected forits varietal characteristic enhancing abilities. The wine went through cool fermentation in stainless steel tanks and earlybottling ensures maximum retention of that unmistakable Marlborough Sauvignon Blanc identity. Winemakers Comments The best vintages challenge our vineyards to produce fruit truly expressive in personality. This year a layer of lemon and lime leads onto notes of gooseberry and subtle passion fruit. This myriad of flavour is kept deftly in check by a very elegant acidity moving seamlessly through the wine from beginning to end. This tension of fruit and acidity makes for a finely textured wine with a long,persistent finish. Winemaker Matthew Mitchell Viticulturist John van der Linden Alc/Vol 12.5% Titratable Acid 8.2g/l pH 3.26 Residual Sugar 2.8g/l"
Our Price: $14 per bottle
OUT OF STOCK