Home / Wines / Wild Ferment Sauvignon Blanc, Stanley Estates

... with a pleasingly rich texture and nut, ginger, melon, capsicum and toast flavours.

Bob Campbell MW

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Wild Ferment Sauvignon Blanc, Stanley Estates

Stanley Estates' first barrel-fermented Sauvignon Blanc in the style of an oaked Pouilly-Fumé.

Smooth and rounded, with underlying Sauvignon characteristics of passionfruit, gooseberries and elderflower, while being subtly aromatic, very textural and technically dry with a beautifully balanced palate.

Technical analysis

ALCOHOL

13.5 %

RESIDUAL SUGAR

3.2 g/L

pH

3.23

ACIDITY

6.6 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Sauvignon Blanc

HARVEST DATE

March 2018

BOTTLED DATE

February 2019

FINED USING

Gelatine

MALOLACTIC FERMENTATION

Partial

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2018 season will be remembered for being the hottest overall summer since records began in 1931, but also for being the wettest summer on record which created very strong vine growth during the season and a really early harvest. The flavours developed steadily during the ripening period and the fruit was picked in parcels as the blocks reached their maturity developed. The grapes were machine harvested at night when the fruit temperatures were lower to capture and maintain the fruit freshness.

Vinification details

The fruit was specially selected and handpicked from the ripest area in the home block. Gently pressed, the juice was transferred directly into French barriques for a wild yeast fermentation, where it developed and matured sitting on lees. The wine was cross flow filtered and prepared for bottling under screwcap to maintain freshness and quality.

Awards

Bob Campbell MW: 93 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

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