Wine Archives
Sauvignon Blanc 2003 - SOLD OUT
Marlborough’s 2003 vintage was one of the best in recent years for Highfield’s Sauvignon Blanc. Lower crops and a generous season produced grapes full of varietal expression. Passionfruit and mango aromas combine with grapefruit, lime and mineral notes on the palate. Made from free-run juice with minimal handling this wine has a fine zesty character, and a refreshing palate.
Aroma: Tropical and citrus nuances.
Palate: Crisp flavours with a smooth texture. Persistent fruity and dry finish. Invigorating
Gold medal, Air New Zealand Wine Awards 2003
Trophy - Champion Commercial White Wine, Air New Zealand Wine Awards 2003
Maturation: Four months post ferment lees maturation in tank
Variety: Sauvignon Blanc 100%
Alcohol: 13.1%
Harvest dates: 4th to 24th April 2003
Bottling dates: From 25 September 2003
Sensory Notes
Colour: Clear to pale straw with soft greens.Aroma: Tropical and citrus nuances.
Palate: Crisp flavours with a smooth texture. Persistent fruity and dry finish. Invigorating
Awards
Gold medal and Supreme Award, Christchurch Casino First Taste Awards 2003Gold medal, Air New Zealand Wine Awards 2003
Trophy - Champion Commercial White Wine, Air New Zealand Wine Awards 2003
Technical Notes
Fermentation: Predominantly stainless steelMaturation: Four months post ferment lees maturation in tank
Variety: Sauvignon Blanc 100%
Alcohol: 13.1%
Harvest dates: 4th to 24th April 2003
Bottling dates: From 25 September 2003
Cellaring Potential
This wine is ready to enjoy on release and for the following eighteen months while it retains its natural vibrant and full fruit characters.Food Suggestions
Suited to a variety of flavoursome dishes. Fresh shellfish, Mediterranean cuisine or a spicy tomato salsa brings out succulent flavours from this multi-faceted wine.
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