It is a massive truism, but really, every vintage is different. Vintage 2012 was condensed into about 8 weeks from go to whoa which meant we had finished crushing all grapes by the end of March. Generally this feat would only be accomplished by the middle to end of April. Yields across all varieties were considerably down on average (from 15-40% in some varieties), but quality is looking very promising for both reds and whites. We had cool conditions up until the end of February then some rain, which did not affect things too much (see vintage 2011) as the whites were already picked and safely in the winery, and reds were unaffected.
We pick our Sauvignon Blanc early to preserve freshness and the delicate aromas of the variety. We try and do everything as gently as possible for the reasons cited , so the grapes are pressed ever so gently and then go through a cool fermentation in stainless steel tanks. (We don’t want any oak influence in this wine at all) We allow the wine sit on its lees for a while, to develop some complexity and add palate weight.
This wine is about as far away in style from the Savvy’s from over the Tasman as you can get. Our Battle of Bosworth SB has lime, fresh passionfruit and custard apple with a hint of nettles on the nose. The palate shows fresh herbs and muted tropical flavours with a chalk and lime zestiness.
|Vineyards||Braden's and Wilcadene|
|Picking Date||31st January 2012 and 2nd February 2012|
|Bottling Date||9th July 2012|