Shannon Vineyards Sauvignon Blanc 2019

100% Sauvignon

Technical The grapes are chilled to 3°C. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8°C to encapture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2°C. Fermentation in stainless steel tanks continues at 12°C until the wine is dry. The 10% blended Sauvignon Blanc is fermented on natural yeasts and matured for 3 months in old French oak and batonnage (lees stirring) practised fortnightly.

Styling The focus of this wine is based on a vineyard component arising from low yielding Table Mountain Sandstone soils. Using neutral yeasts, Shannon Sauvignon Blanc expresses very distinctive and concentrated primary fruit aromas of asparagus, citrus, and some capsicum in a minerally and flinty style.

The clay/shale soils however, provide the Sauvignon with flavours on the riper side of the fruit spectrum and with more structure for a broader palate. The blending in of 10% naturally fermented Sauvignon Blanc, matured on the lees, provides a fuller mouth feel and adds to the complexity of the wine. This wine was vinified in a style that enhances the aging potential of Sauvignon Blanc.

Characteristics By using neutral yeasts, Shannon Sauvignon Blanc acquires a very distinctive and concentrated, primarily fruity aroma of asparagus, citrus and a little capsaicin in a mineral and delicate style. However, the clay / shale soil gives Sauvignon more flavor on a more mature scale of the fruit spectrum and more complexity in the mouth. Mixing from 10% naturally fermented Sauvignon Blanc, matured on sludge, brings a fuller mouthfeel and adds complexity to the wine. This wine was made in a way that increases the maturing potential of Sauvignon Blanc.

Wine Analyses

Alcohol: 14.0 %
Acidity: 5.9 g/1
pH: 3.32
Residual sugar: 1.8 g/1