Highfield Wines
Tasting Note: Sauvignon Blanc 2008
Meticulous fruit selection and cold fermentation contribute an abundant spectrum of tropical and herbal aromas. Copious amounts of passionfruit, gooseberry and bell pepper fragrances are found on the nose.
Extended lees contact adds depth, texture and balance to the palate.
Extended lees contact adds depth, texture and balance to the palate.
Sensory Notes:
Colour: Pale Straw
Aroma: Tropical with passionfruit, pineapple and juicy fruit aromas combined with
Palate: Ripe, upfront fruit of mango and passionfruit with a very smooth,
lime aftertaste.Weighty yet elegant with a rounded fi nish
Aroma: Tropical with passionfruit, pineapple and juicy fruit aromas combined with
Palate: Ripe, upfront fruit of mango and passionfruit with a very smooth,
lime aftertaste.Weighty yet elegant with a rounded fi nish
Awards
Trophy - Champion Export Wine, Royal Easter Show Wine Awards 2009
Gold medal, Royal Easter Show Wine Awards 2009
92 points, Wine 100, Nick Stock, September 2009
90 points, Wine Align
Gold medal, Royal Easter Show Wine Awards 2009
92 points, Wine 100, Nick Stock, September 2009
90 points, Wine Align
Technical Notes
Fermentation: Stainless steel
Maturation: On yeast lees in stainless steel for 4 months
Alcohol: 12.5%
Total acidity: 8.1 g/l
pH: 3.25
Residual sugar: 2.5 g/l
Harvest dates: 27 March - 18 April 2008
Maturation: On yeast lees in stainless steel for 4 months
Alcohol: 12.5%
Total acidity: 8.1 g/l
pH: 3.25
Residual sugar: 2.5 g/l
Harvest dates: 27 March - 18 April 2008
Cellaring Potential
Best on release and until mid-2010
Food Suggestions
Well suited to fresh shellfi sh or Mediterranean cuisine
back