WINEMAKING

To get our Bosworth Savvy just the way we like it, Joch spends a bit of time tasting grapes in the vineyard. His mission is to pick them before they taste of pineapple. We aren’t looking for too many of the tropical notes that New Zealand SB’s specialises in, but subtle grassy and nettle-like characters to make a sophisticated and perhaps more food friendly SB. If Joch tastes the merest hint of the tropics, whammo, we pick them immediately. Another trick is night-picking (to keep the grapes cool) and a cool fermentation to protect the flavours. No time in oak for our Sauvignon Blanc either, although a few batches spend time ‘sur lie’ which means they get to lie around on the yeast lees (yeast cells and grape solids; part and parcel of fermentation) because this helps scavenge any lurking oxygen, and adds texture too. Oxygen is not this wine’s friend. Once through fermentation, and settled and clear, we bottle it.

 

TASTING NOTES

Cut grass, lantana and just the merest hint of passionfruit on the nose. There are citrus notes on the palate and a fresh zippy finish. Delicious.

 

TECHNICAL DETAILS

VINEYARDS Braden's, Edgehill and Wilcadene

PICKING DATE

ALC/VOL 12.5%