Fragrant aromatics reminiscent of currant, nettle, grapefruit and dried herbs with some stony, mineral notes adding c...Read more...
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Food Pairings for Framingham Sauvignon Blanc
2010 Framingham Marlborough Sauvignon Blanc is blended from twelve base wines sourced from eight different sites in the Wairau valley including the North bank, Southern valleys, Omaka hillsides and our own Estate. A range of soil profiles, from stones to clay, and different meso-climates and vineyard practices provide complexity in the finished wine. The fruit was largely harvested by machine, giving skin contact for a limited time which can extract a little extra flavour, and gently dejuiced in the winery. In addition, two components were hand picked. Resultant juices were clarified by cold settling before racking to ferment. Machine picked components were fermented in stainless steel tanks at cool temperatures, whereas hand picked fruit was barrel fermented at warmer temperatures to promote texture. Once fermentation was complete, the wines were racked off gross lees, sulphured and left to age on light lees for 3 months to add a little richness. Barrel ferment components underwent lees stirring weekly and partial malolactic fermentation. Wines with appropriate aromatics, flavours and structure were selected and blended. After blending, the wine was stabilised, clarified and bottled under screwcap to preserve freshness, flavour and integrity.
Fragrant aromatics reminiscent of currant, nettle, grapefruit and dried herbs with some stony, mineral notes adding complexity. A full, complex spectrum of flavours from herbal notes through to ripe tropical fruit salad, with strong blackcurrant, grapefruit and hints of tomato leaf. Texture has a touch of “chalkiness” and is enriched by the barrel ferment components. Acidity is fresh and juicy but by no means tart, and helps to promote a long, stony mineral finish.
|Alcohol: 13.5%||pH: 3.3|
|Total Acidity: 7.1 grams per liter|
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