2017 vintage report:
The 2017 season started early and remained cool throughout with perfect weather throughout flowering. The vines weathered the season completely frost-free but some adverse weather in early January resulted in a minor reduction in yield in some vineyard blocks.
During the season the vines were pruned to give sufficient spacing to the shoots, reduce crowding and create an open canopy. Leaf plucking was carried out on all blocks to increase airflow and allow light on to the fruit. The fruit set was consistent throughout the season so fruit thinning was not required.
At the height of the ripening season the weather warmed quickly giving rise to humidity and little water until the start of harvest. Botrytis was present in some blocks. The slightly lower yield and dry conditions, along with some minor botrytis has produced a concentration of flavor in fruit. A wet harvest meant some fruit was picked slightly earlier resulting in lower sugar levels.
The 2017 vintage had low heat accumulation but the usual vine hang time for the fruit allowing for fruit flavour development. In general the fruit was harvested with slightly lower sugar and higher acid resulting in wine with slightly lower alcohol. The finished wine is delicate displaying fine fruit flavours and bright acidity.
The 2017 Sauvignon Blanc was produced from grapes grown in the heart of the Waipara Valley. The extended growing season of warm, fine days and cool nights ensured the fruit was harvested in wonderful condition mid April 2017. Following harvest the fruit was gently pressed, settled and racked to fermentation.
The juice was then cool fermented for 21 days and left on lees contact for a further two months prior to blending, light fining, filtering and bottling.
Analysis at Bottling:
6.8 g/l Total Acid
12.0 % Alcohol
4.0 g/l Residual Sugar