2009 Sauvignon Blanc

2009 Sauvignon Blanc - Yarra Valley2009 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 - 13.18%
pH - 3.08
TA - 8.02 g/L

PACKAGING

750ml
12 bottles per case

TASTING NOTE

A vibrant wine with fresh aromas of passionfruit, gooseberry and spicy crushed tomato leaves. The palate is long and rich with intense ripe guava and citrus flavours layered with hints of fresh fennel and basil. A beautifully balanced wine with crisp natural acidity leading to a long and powerful finish.

FOOD MATCHES

Kingfish sashimi or an artichoke and goat’s cheese tart

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

Seasonal winter rains, followed by a warm but dry spring were followed by rain falls in November and December of 2008 providing ample soil moisture for the coming season. An early veraison preceded by extreme heat in January and February provided trying conditions for vineyards. Harvesting began in early March. Cool nights and relatively mild day temperatures then prevailed until all the fruit was picked.

WINEMAKING

The fruit for the 2009 Fratelli Sauvignon Blanc was handpicked at the beginning of March at 12.8° 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 smaller batch 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 2009.