Tasting description
This full bodied dry Sauvignon Blanc has dry grass, capsicum and currant leaf aromas. On the palate this wine has a clean fresh gooseberry and white currant flavour backed by crisp acidity and good length.
Winemaking
Machine picked fruit was harvested cool to retain aroma and rushed straight to the press to minimise skin contact. The free- run and pressings were kept separate with both components cold settled for 48 hours to obtain bright, clear juice. The different vineyard blocks were fermented separately at cool temperatures to retain the maximum aroma, fruitiness and individuality. After fermentation, the wine was racked and kept on light lees for two months before being blended.
Analysis at bottling: Alcohol 14.0% TA = 6.8 g/L RS = 2.4 g/L pH = 3.31
Vintage
Overall, 2010 was a challenging vintage in North Canterbury. A cool start to the season with a slightly protracted flowering resulted in lower yields. Summer was later than usual with harvest starting on the 8th of April, a week later than the previous year. The Sauvignon Blanc blocks were machine harvested and are showing excellent flavour development and concentration due to the low yields.
Food match
Mt Beautiful Sauvignon Blanc 2010 is a refreshing aperitif, but also compliments a range of light foods including leafy green herb salads, tuna carpaccio, and seafood risotto.
Other Vintages
Mt Beautiful Cheviot Hills Sauvignon Blanc 2009 (currently available)