2016 Sauvignon Blanc

 
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Oenology

Fruit was machine harvested to maximise thiol extraction on the 28th March, crushed and put through flotation for fast and gentle clarification. 25% of the juice went through a wild ferment in old French barrel. This was lees stirred and aged in barrel for 18 months, to be later blended with the stainless portion. Wine was further bottle cellared for 18 months to allow full maturation.

pH 3.3 ——- TA 6.82g/L —— RS 2.5g/L —-- 13% Alcohol

Viticulture

Wahopai Valley has high growing degree days (GDD), low rainfall and free draining alluvial soil, with a history dating back to 1873. The vineyard is planted using VSP trellising, and has more fruit exposure than typical Sauvignon to encourage thiol production and remove unwanted methoxypyrazines. This is a low yielding block and Sustainable Winegrowers Certified.

Brix 22.5 —— YAN 300 ——- Sustainable Winegrowers Certified ——

 
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Tasting Notes

A turn against traditional Sauvignon Blanc. Displays luscious stone fruit aromas and ripe gooseberry. A complex, rich palate is balanced with nuances of passionfruit. Fine natural acidity gives this wine character, indicative of sharp vine management in our Waihopai Vineyard.

Vintage 2016

2015 growing season begun cool fighting frosts into November Protecting from the cold and preparing for an El Niño vintage. As predicted, January through until April experienced warmer than average growing degree days providing legendary ripening periods with minimal disease pressure.