Fruit was sourced from a mixture of vineyards located in the Wairau, Omaka and Brancott valleys. Grapes were harvested in the cool of the early morning at 22 brix. Free run juice was cold settled over 48 – 96 hours before being racked to stainless steel tanks for fermentation with selected yeast strains. The wine was then aged on light lees post fermentation for a period of four months to gain palate weight and texture.
Meticulous grape selection and cold fermentation contribute to an abundant spectrum of stonefruit and tropical aromas. Extended lees contact adds depth, texture and balance to the palate.
Colour: Pale straw.
Aroma: Bursting with tropical aromas of passionfruit and nectarine. Also displaying hints of nettle, tomato leaf, broom and herbal notes.
Palate: A luscious palate showing an abundance of grapefruit, peach and fresh minerality. Well balanced with crisp acidity and a delightfully long finish.
Fermentation: 100% stainless steel
Maturation: On yeast lees for 5 months
Total acidity: 6.7g/l
Residual sugar: 0.5g/l
Harvest dates: 11-22 April 2016
Bottling dates: March 2017, under screw cap
Best on release and will develop nicely in 2018.
Well suited to shellfish and Mediterranean dishes.
Highfield Sauvignon Blanc