Spring Vale Sauvignon Blanc has a refined elegance that showcases the quality of the fruit from this vintage. The nose has vibrant aromas of tropical fruit with subtle citrus and floral characters. The palate is layered with intense fruit, minerally texture and tingly acid, all beautifully balanced and showing incredible persistence on the finish. Great with Tassie goats cheese and grilled olive bread.
In 2017 flavour development in the white varieties wasn’t as rapid as the previous vintage and acidity in the berries took it’s time mellowing.
The harvest occurred over two dates that were about 3 weeks later than in 2016. This slow ripening has resulted in an elegant and refined style of Sauvignon Blanc.
After picking and pressing the fruit we decanted a pristine juice from beneath floated solids. A portion of this juice was fermented in 228L French barrels with the remainder in stainless steel. The tank portion was chilled just off dry to contribute some residual sweetness which balances the acidity and phenolics in the blended wine.
Bright, intense fruit showed through in both the barrel and tank portions and after blending in mid-May the result is a rich blend of concentrated fruit held in place by natural acidity and a subtle, minerally texture.
Post blending the wine was stabilised, minimally fined, then filtered through the cross flow to be ready for bottling.