Winemaking Notes

The grapes from two selected Beamsville Bench vineyards were gently pressed after undergoing a few hours cold soaking on the skins in a sealed press. Cold settled under reductive conditions, then inoculated with a selected yeast strain once the juice warmed up, and fermented at cool temperatures in stainless steel (50%) and oak barrels (50%). After aging on lees for two months, the components of the final blend were combined and cold stabilized, filtered, and bottled early in 2012.

Awards & Accolades

 4 stars! “Citrus, mineral and floral notes on the nose, this offers a medium-bodied beauty with mouth-watering flavour and excellent mouth feel arriving in time for summer sipping. Partial barrel fermentation and brief lees contact bolstered the texture and complexity. It rides a spine of lemon pie filling, lime sherbet and tangy, ripe pineapple throughout finishing in a blaze of lemony tang. Pan-seared fish, grilled garlic prawns, poached scallops all pair well.” – Vic Harradine, winecurrent.com

4 stars! “Winemaker Richie Roberts has been working diligently on Sauvignon Blanc, paying particular attention to the character and complexity that comes from fermentation in new and older oak barrels. His latest release is a 50/50 blend of tank-and barrel-fermented wines that expresses the generous fruity personality of the grape without any herbaceous character. The appealingly flavourful white offers a pleasant texture and an enjoyable mix of citrus, apple and tropical fruit. The fruity personality suggests this is a wine to drink now for best enjoyment.” - Christopher Waters, Vines Magazine

Technical Details

Cooperage: 100% stainless steel
Harvest Date: September 19-28, 2011
Alcohol: 12.0%
Residual Sugar: 3.0g/l (sugar code = 0)
Total Acidity: 6.5g/l
pH: 3.45

Cellar Potential

Drinking best 2012-2014

Release Date

June 9, 2012

Availability

Winery, select restaurants, Vintages (131235), and online.