The grapes were harvested in the cool of the night to preserve fruit flavour and a mixture of whole bunches and de-stemmed fruit was loaded directly to tank presses. After settling for a period the
juice was racked directly to French oak barrels (a low proportion of which were new) and allowed to undergo a slow spontaneous fermentation using indigenous yeast. The primary fermentation, which took until Christmas to complete, was followed by malolactic fermentation. The wine was subsequently left in barrel, on yeast lees until the very end of October of the following year when it was racked, lightly fined for clarity, and bottled (under cork) in mid November 2004.
A heady infusion of tropical fruit and exotic spices melds aromas of mandarin and lychee with caraway and bergamot. The palate strikes the beautiful balance of a mango crème brûlee ... rich and weighty with a fruit freshness that belies the extended maturation afforded this compelling wine.
- Cloudy Bay
Country:
New Zealand
Region:
NZ- Martinborough
Variety:
Wine White - Sauvignon blanc
Size:
750mL
