Monkey Bay Sauvignon Blanc Marlborough(2006)

zesty acidity with the fullness and complexity derived from maturation on yeast lees.

Vitification:
Monkey Bay Sauvignon Blanc is sourced from the Marlborough region, including our Rarangi vineyard, just south of Monkey Bay, which lies within the larger Cloudy Bay area. Near perfect weather of consistently mild conditions throughout the 2006 vintage ensured that the fruit was of outstanding quality. Harvesting in the Marlborough region was completed some three weeks earlier than expected, with all fruit reaching optimum maturity with excellent sugar and acid profiles.

Vinification:
Upon harvesting all fruit was crushed and destemmed, with the utilisation of 25 tonne Tipper Tanks allowing more efficient processing of the grapes with minimum handling. After crushing the juice was given between three and five hours of skin contact to aid in the extraction of flavours, before being fermented in stainless steel tanks. Batches of juice were inoculated with a variety of white wine yeast, selected for their ability to enhance fruit intensity and palate complexity. After fermentation the wine remained on yeast lees for two weeks, further enhancing complexity and mouthfeel. The final blend was cold stabilized, lightly fined and sterile filtered prior to bottling.

Colour:
Pale yellow in colour, with green hues and brilliant clarity.

Aroma:
A vibrant bouquet of citrus and tropical fruits, layered with subtle cut grass aromas.

Palate:
Monkey Bay Sauvignon Blanc is a charming, elegant wine, displaying intense varietal character. Ripe, zesty flavours of grapefruit, kiwi and pineapple are overlaid with fresh cut grass. Finishing crisp and refreshing, the palate balances intense fruit qualities with fresh acidity, fullness and length.    (hide)