F-Series
2023 F-SERIES Sauvignon Blanc
Regular price
$35.00
FRUIT SELECTION
The 2022/23 growing season was one that hung in the balance. A good fruit set saw extra work being put in to moderate the crop load in our premium blocks. Leading in to Harvest we were pleased to see well ripened, clean fruit with great flavour.
Grapes for 2023 F-Series Sauvignon Blanc were selected from three sections of organically grown vines on our estate in the central Wairau. Soils here are of the old riverbed type; fist sized stones composed of greywacke (a hard, dark type of sandstone streaked with quartz and feldspar), mixed with alluvial gravel and silt. The flavour profile we get from this site lean towards citrus and stone fruit and is a great fruit core to build wines with texture and complexity.
WINEMAKING
Grapes were hand harvested whole bunch pressed (90%), or destemmed and fermented on skins. Cloudy juice fermented spontaneously in a mixture of 500L seasoned French Oak and Acacia barrels and concrete eggs. Each vessel and component gave us options when it came to blending. Wines were stored un-sulphured on gross lees for 10 months before being blended and bottled.
The 2022/23 growing season was one that hung in the balance. A good fruit set saw extra work being put in to moderate the crop load in our premium blocks. Leading in to Harvest we were pleased to see well ripened, clean fruit with great flavour.
Grapes for 2023 F-Series Sauvignon Blanc were selected from three sections of organically grown vines on our estate in the central Wairau. Soils here are of the old riverbed type; fist sized stones composed of greywacke (a hard, dark type of sandstone streaked with quartz and feldspar), mixed with alluvial gravel and silt. The flavour profile we get from this site lean towards citrus and stone fruit and is a great fruit core to build wines with texture and complexity.
WINEMAKING
Grapes were hand harvested whole bunch pressed (90%), or destemmed and fermented on skins. Cloudy juice fermented spontaneously in a mixture of 500L seasoned French Oak and Acacia barrels and concrete eggs. Each vessel and component gave us options when it came to blending. Wines were stored un-sulphured on gross lees for 10 months before being blended and bottled.
ACID: 7.0 g/l
pH: 3.34
ALC: 13.0% vol
RS: NIL
pH: 3.34
ALC: 13.0% vol
RS: NIL