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The 2013 was probably the best growing season we have experienced in our 10 years in the Awatere Valley, resulting in near perfect fruit at harvest. The main harvest in April was early and very straight forward with no interruptions. Rains in May led to great development of Botrytis cinerea or Noble Rot as the French call it (using French words of course). A good window of fine weather after the botrytis episode dehydrated and concentrated the juice content of the fruit so that we got some great flavour development. The grapes were then hand harvested and taken in bins to the winery.
Variety: 100% Sauvignon Blanc, Single Vineyard, Awatere Valley, Marlborough.
Vinification: The fruit was de-stemmed and tipped into the press, pressed, where it stayed for a 24 hour period with the juice reintroduced to the press so the fruit could soak up again. Then the fruit was then pressed a second time, and afterwards was settled in a tank, chilled, then racked to stainless steel tanks, where it went through a slow, controlled fermentation using the specialist French yeasts for high sugar must.
Cellaring: This wine is best enjoyed now, and can cellar for 5-8 years.
Serving Temperature: Lightly Chilled (8-10°C)
Harvest Date:27th May 2013. Bottled Date:29th Aug 2013. Brix at harvest:37.6%. T/A:10.6g/L pH:3.53 RS:205g/L Alc 9.5%