2009 Drylands Sauvignon Blanc
| Vintage: | 2009 |
| Wine Type: | White Wine |
| Varietal: | Sauvignon Blanc |
| Appellation: | New Zealand |
| PH: | 3.39 |
| Aging: | Stainless Steel |
| Alcohol %: | 13 |
| Tasting Notes: | 100% Sauvignon Blanc Light yellow in color with greenish hues and brilliant clarity. An aromatic bouquet of gooseberry balanced by ripe tropical fruit aromas of pineapples and passionfruit. Drylands Sauvignon Blanc displays the quintessential Marlborough qualities of rich, ripe tropical fruit and citrus flavors. The palate has luscious weight and complexity, lingering in a crisp, refreshing finish. |
| Production Notes: | Marlborough enjoyed a particularly favorable summer and autumn, lending optimal conditions for fruit ripening. Grapes were carefully selected from premium vineyard sites across the region to ensure a complex flavor profile in the final blend. Small batches of juice were fermented separately based on characteristics displayed in the vineyard, forming a collection of exciting blend options. The juice was inoculated by yeasts chosen for their ability to enhance aromas and flavors, as well as mouthfeel. After fermentation the wine remained on yeast lees for several weeks, further developing palate complexity. |
Tasting Notes:
100% Sauvignon Blanc
Light yellow in color with greenish hues and brilliant clarity. An aromatic bouquet of gooseberry balanced by ripe tropical fruit aromas of pineapples and passionfruit. Drylands Sauvignon Blanc displays the quintessential Marlborough qualities of rich, ripe tropical fruit and citrus flavors. The palate has luscious weight and complexity, lingering in a crisp, refreshing finish.
Production Notes:
Marlborough enjoyed a particularly favorable summer and autumn, lending optimal conditions for fruit ripening. Grapes were carefully selected from premium vineyard sites across the region to ensure a complex flavor profile in the final blend.
Small batches of juice were fermented separately based on characteristics displayed in the vineyard, forming a collection of exciting blend options. The juice was inoculated by yeasts chosen for their ability to enhance aromas and flavors, as well as mouthfeel. After fermentation the wine remained on yeast lees for several weeks, further developing palate complexity.
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