Saint Maur Sauvignon Blanc 2009 - Sauvignon Blanc

By: River Farm Vineyards  06-Dec-2011
Keywords: Wine, Fruit, Sauvignon Blanc

Technical Data
Harvest Date: 2nd April 2009 Brix at Harvest: 22.8
Alcohol: 13.5% Residual Sugar: 2.1 g/l
TA: 6.2 g/l pH: 3.13

Viticulture & Vinification
The premium fruit for this wine comes from the Saint Maur vineyard in the southern Wairau Valley - an area reputed for its wines of depth and richness. The fruit was hand-harvested, whole-bunch pressed and run straight into older French barriques then fermented with wild yeasts from the vineyard. A small portion was tank fermented and then barrel aged. The wine remained in barrel for ten months allowing it to develop depth and texture without losing its fresh varietal character. The wine was regularly lees stirred for added complexity. Description
Deliberately crafted in a style that differs from traditional Marlborough Sauvignon Blanc, the aim was to augment the ripe and intensely concentrated Sauvignon Blanc fruit characters to create a richer, more food-oriented style of wine. The result is an elegant, soft, mouth-filling wine with balance and depth.
An enticing lemon/gold in the glass, the wine is clear and bright. The aromatics show varietal characters of cut grass and ripe, tropical fruit, with a sliver of minerality we’ve found to be a consistent character of the Saint Maur vineyard. The full, round palate is balanced by natural acidity, while the barrel ferment and lees characters add depth and complexity to the intensely flavoured fruit. The weight and texture is complemented by a long finish with a hint of honeyed sweetness. This is an excellent food wine that can be cellared for up to five years.

Suggested Food Match
Styled as an alternative to traditional Marlborough Sauvignon Blanc, the Saint Maur pairs well with seafood, poultry and vegetable dishes.

Consultant Winemaker: Brian Bicknell

Keywords: Fruit, Sauvignon Blanc, Wine

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06-Dec-2011

Shop Online River Farm Ben Morven Sauvignon Blanc 2009

Both parcels of fruit are vinified seperately and the judiciously blended, the Ben Morven fruit being fermented in tank to retain the fresh, bright flavours while the Saint Maur grapes were wild yeast, barrel fermented for extra weight and complexity in the final wine.