Highfield Wines
Tasting Note: Sauvignon Blanc 2009
Meticulous grape selection and cold fermentation contribute an abundant spectrum of tropical and herbal aromas. Extended lees contact and a dash of oak adds depth, texture and balance to the palate.
Sensory Notes:
Colour: Pale Straw.
Aroma: Expressive and pungent with gooseberry, grapefruit, red currant and a touch of pineapple. There is underlying sweatiness backed up with a complex minerality and some grassy aromas.
Palate: Copious amounts of grapefruit, granny smith apple and lime flavours add to the well balanced and fruitful palate. The wine is weighty yet elegant with a long, super smooth finish.
Aroma: Expressive and pungent with gooseberry, grapefruit, red currant and a touch of pineapple. There is underlying sweatiness backed up with a complex minerality and some grassy aromas.
Palate: Copious amounts of grapefruit, granny smith apple and lime flavours add to the well balanced and fruitful palate. The wine is weighty yet elegant with a long, super smooth finish.
Awards
Blue gold medal, Sydney International Wine Competition 2010
92 points, Gourmet Traveller WINE February/March 2010
90 points, 4 stars, Bob Campbell 2010
92 points, Gourmet Traveller WINE February/March 2010
90 points, 4 stars, Bob Campbell 2010
Technical Notes
Fermentation: Predominantly stainless steel with 2 percent barrel.
Maturation: On yeast lees for 4 months.
Variety: Sauvignon Blanc 100%
Alcohol: 12.5%
Total acidity: 7.6g/l
pH: 3.16
Residual sugar: 3.7g/l
Harvest dates: 31 March - 21 April 2009
Bottling dates: September 2009, under screw cap
Maturation: On yeast lees for 4 months.
Variety: Sauvignon Blanc 100%
Alcohol: 12.5%
Total acidity: 7.6g/l
pH: 3.16
Residual sugar: 3.7g/l
Harvest dates: 31 March - 21 April 2009
Bottling dates: September 2009, under screw cap
Cellaring Potential
Best on release and into 2013
Food Suggestions
Well situed to fresh shellfish or Mediterranean cuisine.
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