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RIDGEBACK SAUVIGNON BLANC 2008
TASTING NOTES
A fresh upfront array of lime, pear and litchi evolve to notes of guava and passion fruit on the palate and a flinty minerality lingering on the aftertaste.
IN THE VINEYARD
North-South facing vines are trellised on vertical shoot positioned trellises to protect the delicate flavours from being destroyed. The vines grow in deep Oak leaf soils that are irrigated according to sophisticated soil moisture schedules monitored regularly.
THE HARVEST
Grapes were handpicked on 11th 18th and 26th of January 2008
Bunches were picked at varying degrees of ripeness to maximise complexity and overall flavour range.
Analysis:
Sugar: 17° Balling; 19.7° Balling; 22.9° Balling
Acid: 11.2g/l; 7.26g/ l; 5.27g/l
pH 3.01; 3.41; 3.42
IN THE CELLAR
• Grapes were destemmed only to press under reductive conditions.
• Juice was settled with pectalytic enzyme for 24 hours at 9oCelsius before being racked and inoculated with chosen commercial yeast cultures.
• Fermentation at 12o -14o Celsius for 20 days duration.
• Fruit flavors were retained by careful reductive juice and wine management from grape to bottle.
Bottled: 9 May 2008
Release Date: May 2008
BLEND INFORMATION
100% Sauvignon Blanc
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