> Review this wine
Produced in a complex white wine Graves* style, this Hawke's Bay/ Marlborough blend displays an appealing creamy blend of ripe citrus and tropical fruit flavours layered with savoury complexity. A significant proportion of the wine was barrique fermented in older French barriques and then matured for about five months. A portion also underwent malolactic fermentation to add further complexity.
Release Date: November 2003
Regions: Marlborough, Hawke's Bay
Variety: 100% Sauvignon Blanc
This distinctively different Sauvignon Blanc is a complex wine which is more refined and softer than a typical New Zealand Sauvignon Blanc.
Crafted from ripe Marlborough and Hawke's Bay grapes, this elegant, textured wine has a portion of barrel-fermented fruit, producing a Sauvignon which will reward further cellaring.
Description
This wine is a complex style of Sauvignon Blanc.
Colour: Light yellow/green.
Aromas: Lifted and fresh notes of guava, passionfruit and ripe melon notes with subtle barrel fermentation and yeast influences.
Palate: Elegant, ripe and lingering, with finely integrated mineral, savoury and subtle toasty complexities, resulting in a soft texture and balanced acidity.
Food matching suggestions
The creamy blend of citrus and tropical fruit flavours of this wine match dishes featuring food such as asparagus, salmon and Mozzarella cheese.
Try this wine with our recipe for pan-fried groper over basil pasta or a chilled melon soup or add a dash of Church Road Sauvignon Blanc to a dressing together with a little passionfruit or tarragon to turn a simple side salad into something special.
Recommended Cellaring
This wine will reward careful cellaring for three to four years. A more complex and mealy style will develop over time.
Harvest
The grapes were harvested in late March 2003.
Brix at harvest: 22-23.5
Winemaking
Winemaker: Chris Scott
Only free-run juice was used in this wine resulting in a soft and delicate juice structure for fermentation. The juice was then fermented with a range of different yeasts, each contributing their own unique characteristics.
The barrel-fermented components were allowed to remain on their yeast lees for several months after fermentation, to impart subtle savoury flavours, soften the palate and add complexity. Approximately 40% of this wine was fermented in predominantly older French barriques, adding another dimension to this Sauvignon Blanc.
Over recent years, the Church Road winemaking team have continued to develop a style of increased complexity across our wines. An almost French influence is emerging which places greater emphasis on complexity and texture rather than relying simply on fruit and oak for their appeal.
Analysis
Alcohol: 13.5% by volume
pH: 3.2
Total acidity: 6.8 g/l as tartaric
