The 2007 growing season started with a warm November and was followed by an
extraordinary summer with the Hawkes Bay having a very early ripening period. This
resulted in fruit with optimum ripeness and concentration of flavours. Our Sauvignon Blanc
grapes were harvested in the early morning of April 7th.
The Sauvignon Blanc grapes came from a single vineyard in the Dartmoor Valley. The soil
at the vineyard site is a mixture of free-draining gravels from the old riverbed, and
calcareous soils from the surrounding limestone hills and river terraces. The grapes were
harvested at peak maturity in April. The fruit coming into the winery was clean and ripe,
and most importantly, excellent concentration of aromatics and flavours.
After the grapes were gently pressed the juice underwent a cool fermentation using a
number of different strains of yeast. We then matured this Sauvignon on its yeast lees to
achieve a wine of balanced palette weight, character and interest.
Passion fruit, lime, gooseberries, pears and honeysuckle combine to create a wine of
instant appeal with a refreshing acidity.
Serve chilled, great with a wide variety of seafood dishes.