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Greywacke Wild Sauvignon 2012 Greywacke Wild Sauvignon 2012

As fantastic as the Greywacke Sauvignon Blanc is, sometimes one looks for something with a little more body, finesse and complexity. And Kevin Judd has not disappointed with his Wild Sauvignon. Barrel fermented to add a rich and rounded character, this is a really food friendly wine and stands shoulder to shoulder with some very fine white Bordeaux wines.


VINEYARD
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).

The growing season was characterised by a summer of excellent plant growth, the result of timely early and mid-season periods of rain. From an even bud burst and favourable fruit set, vine condition remained excellent through to harvest. The latter part of summer was marked by settled weather with mild temperatures and slightly warmer nights than usual, resulting in excellent flavour intensity and physiological ripeness across all varieties at lower than normal sugar levels. Harvest began on 19th March and concluded on 21st April.

GRAPE VARIETIES
100% Sauvignon Blanc

VINIFICATION
Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to racking into French oak barriques, the majority of which were old.

The juice was allowed to undergo spontaneous indigenous yeast fermentation, the tail end of which continued for over six months. The wine had occasional lees stirring and approximately half of the barrels underwent malolactic fermentation. It was transferred out of oak during the following harvest and left on yeast lees for a further five months. The wine was bottled in October 2013.

TASTING NOTE
Fermented entirely with naturally occurring yeast; this is an alternative style of Sauvignon Blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of caramelised almonds. The palate is full of lemon curd and vanilla custard with a touch of dried herbs and a lingering grapefruit finish.

CLOSURE:    Stelvin

ALCOHOL:    14% (10.5 units of alcohol)




Per Bottle 22.49

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