Crownthorpe Sauvignon Blanc 2017
Rich and intense passionfruit with hints of elderflower and gooseberry, citrus and honeysuckle. Some autolysis characteristics remain with richness on the back-nose giving more headier notes. The front palate is lively with crisp peach notes, a soft mid-palate of honey dew and fresh stone fruit racing towards the finish with a lingering, chalky textural note on the cheeks giving a zesty finish.
"The wine offers lovely fruit purity and vibrancy, finishing long and mouth-watering."
-Sam Kim, Wine Orbit 91 pts.
Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This sub region of Hawke’s Bay enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon blanc. 2016 was a very fine growing season, quite typical for Hawkes Bay. This wine was picked early enough to maintain solid acidity and primary fruit flavours and aromas.
This vineyard is 100% sustainably certified and uses best practices for all export countries. Much like the Pinot Noir Rosé block at the same location, the resulting wine tends to give us lovely chalkiness and texture on the palate. The free draining red gravel with a thin top layer of silt loam and patches of limestone on the banks of the Ngaruroro River probably deserve most of the credit for this. However the cooler nights on this inland and elevated terraces (ranging from 600 - 700 feet) also play their part.
After harvest in late March the fruit was de-stemmed and crushed. The juice was settled and fermented in stainless steel tanks using two different yeasts in co-fermentation. Frequent stirring was done throughout fermentation and post fermentation allowing the solids to flesh out the mid-palate. The wine was then cold settled and stabilised before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils.
pH 3.27 TA: 8.5 Alc: 12%