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| WINEMAKING |
Green harvesting after veraison and a rigorous selection (in total 50% of the crop was removed) was practised in our pursuit to make the best Hartenberg Sauvignon Blanc possible. The grapes were entirely hand-picked between daybreak and mid-morning. Reductive methods were practised. The grapes were gently crushed followed by four hours of skin contact. After cool 3 week fermentation the wine had two months extended lees contact with weekly batonage. The wine was stabilized and filtered pre-bottling.
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| TASTING NOTE |
| The brilliant colour suggests purity which the wine has in spades. On the nose the wine gives the impression of elegance and the aroma of petit pois and white asparagus. On the palate the freshness, purity, weight and fullness are evident and the pea pod and asparagus flavour leads through to a long soft finish. If stored well the wine will continue drinking well for up to three years from vintage |
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| ACCOMPANIMENT |
- Goats cheese either baked or on its own
- Fish whether it be baked, steamed, fried or served as a soup
- Lime, coriander, light chilli and garlic when cooked with fish, chicken or vegetables
- A quality home-made lasagna at lunch time
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| AGE OF VINES |
8.5 years |
| NUMBER OF CLONES |
3 |
| VINEYARDS |
From 2 block totalling 4.29 hectares on deep free-draining Avalon and Clovelly soils. |
| HARVEST DATE |
27 January 2005 and 3,9,10,14 February 2005 |
| AVERAGE SUGAR AT HARVEST DATE |
22 degrees balling |
| AVERAGE YIELD |
7 tonnes per hectare |
| BOTTLING DATE |
June 2005 |
| TOTAL BOTTLED |
32 708 bottles |
| RELEASE DATE |
June 2005 |
| BOTTLING DATE |
August 2002 |
| ANALYSIS |
Alcohol - 14 %
Residual Sugar - 2.9 gr. /li.
Total Acid - 6.6 gr. /li .
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