Variety: Sauvignon Blanc (100%)
Brix: 20.24– 21.2Bx
Fermentation: 100% Stainless Steel
Titratible Acidity: 9.0g/L
Residual Sugar: 1.3g/L
Latitude: 42.9 degrees South
Altitude: 60-70 metres above sea level
Aspect: Gentle sloping, north facing valley floor
Soil type: Silt and clay loam over decomposed limestone
The juice was cold settled and finned lightly before racking. The juice was fermented at 14-16 degrees Celsius with selected Sauvignon Blanc yeast strains which aids the development of aromatics and full bodied characters. Post fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine.
This is an aromatic wine reflective of the growing site with intense mineral characters, lime, citrus, lemon zest and melon, with a hint of nettle. The palate displays great minerality, with fresh fruit, good depth and intensity. Food match: Anti-pasto, fish and shellfish dishes, delicate white meats.
Bronze Medal, Easter Show Wine Awards 2014.
From Waipara Springs, the 2013 vintage (2.5*) is mouthfilling and smooth, with moderate depth of melon/lime flavours, lively and crisp. Priced right. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.
Download printable tasting notes in PDF
The Springs Range of wines is available at supporting Foodstuffs outlets