Brancott Estate Reserve Savignon Blanc Marcborough 2008; This wine scored 92 points by Wine Spectator is a crisp wine offering a mouthful of peach-accented grapefruit and mineral flavors. All hanging effortlessly through the long graceful finish. This is a very good New Zealand wine.
Cloudy Bay: History/ intro
Cloudy Bay Sauvignon Blanc
The quick Sauvignon Blanc harvest began on March 25th 2015 and was complete 11 days later: the second earliest finish to harvest event at Cloudy Bay.
Vinification : Following harvest, the free-run juice was cold settled for 48-96 hours before ranking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. Approximately 10% of the juice was fermented at warmer temperature in old French oak baroques and large format oak vats. Our Sauvignon Blanc was stringently blended, including only the strongest batches.
MUST KNOW Sauvignon Blanc 2015 Marlborough
For consumption 50 -55 degrees
Cellaring potential 10 YEARS
MIN Alcohol 13.4 % PH 3.09
Varietal – Sauvignon Blanc
Bottling August 2015
Harvest Wednesday, March 25, 2015 to Monday, April 6, 2015
Residual sugar 1.9 g/L Acid 7.4 g/L