2011 Sauvignon Blanc

2011 Sauvignon Blanc - Yarra Valley2011 Sauvignon Blanc - Yarra Valley

Crisp, cool climate fruit from the Petgra vineyard at Yarra Junction in the Upper Yarra Valley produces an elegant single vineyard Sauvignon Blanc style.

ANALYSIS

Alc - 13.0%
pH - 3.21
TA - 7.1 g/L

PACKAGING

750ml
12 bottles per case

TASTING NOTE

The 2011 Sauvignon Blanc is a deliciously vibrant wine with aromas of passion fruit, gooseberry and lemongrass. The palate is long and rich with intense ripe guava and citrus flavours layered with red capsicum and garden fresh basil. A beautifully balanced wine that displays great fruit purity and exceptional natural acidity leads to a powerful, crisp finish.

FOOD MATCHES

Baked Tart of Roma Tomatoes and Goat’s Cheese;
Smoked Trout Sweet Potato Risotto

VINEYARD

Grapes were sourced from the Petgra vineyard at Yarra Junction in the Upper Yarra Valley. The soil at this vineyard site consists of weathered clay loam that is free draining. This site was selected based on its consistent ability to provide a cool to cold growing season that is essential in the development of aromatic Sauvignon Blanc varietal characteristics.

THE SEASON

Almost text book growing conditions in the spring and summer has resulted in wines of great concentration and intensity for 2011. November was cooler than average  and rainfall was greater than average for most of the growing season however when it did rain, it arrived at the ideal times - flowering and veraison - and seemingly whenever vineyards needed a drink.

WINEMAKING

The fruit for the 2011 Fratelli Sauvignon Blanc was handpicked at the end of March at 12.0° baumé. The fruit was crushed via a must chiller and held in an air bag press on skins for 6 hours, maximising flavour in the juices and increasing aromatic complexity. The fruit was then pressed to stainless steel tanks and held in contact with juice lees for a further 7 days, adding texture and aromatic complexity. The clear juice was racked off the lees for fermentation as two separate batches. One batch juice was fermented cool in stainless steel tanks to capture the pure, vibrant Sauvignon Blanc flavours and aromas. A small percentage was fermented in old French oak barriques to provide mid-palate texture and complexity. The wine was blended and bottled under screw cap in June 2011.