2007 Sauvignon Blanc Estate
Appellation:
VQA Beamsville Bench
About This Wine:
This wine originates from the limestone-rich clay till soils of our Cave Spring Vineyard, located on a terrace of the Niagara Escarpment overlooking Lake Ontario, known as the Beamsville Bench. Made from some of our oldest, lowest-yielding vines, it is off dry in style with a distinctive mineral character that site and vine age alone can deliver.
Origin:
Two blocks of nearly contiguous, 8- to 10-year old vines at Cave Spring Vineyard
Soil:
Stony, limestone-rich clay and clay loam till overlying shale and sandstone.
Composition:
100% Sauvignon Blanc
Harvest Data:
Harvest Date- Sept. 17
Sugar- 20.3º Brix
Titratable Acitity- 7.5 g/L
pH- 3.21
Yield- 3.2 tonnes/acres (55 hl/ha)
Sugar- 20.3º Brix
Titratable Acitity- 7.5 g/L
pH- 3.21
Yield- 3.2 tonnes/acres (55 hl/ha)
Vinification:
Fermented 65% in stainless steel, with 35% fermented and then aged for 6 months in new and and second year French oak
Bottling Data:
Alc./Vol. 12.5 %
Residual Sugar- >2.0 g/L
Titratable Acidity- 5.88 g/L
pH- 3.0
Production- 575 cs. (9L)
Residual Sugar- >2.0 g/L
Titratable Acidity- 5.88 g/L
pH- 3.0
Production- 575 cs. (9L)
Tasting Notes:
Green apple, lime and cut grass aromas predominate, with nuances of ginger, mango and wet stone in behind; the palate is dry and mid-weight, with a fleshy, exotic-fruit attack, an enticing interplay of supple edges and stony austerity in the middle and a highly polished, citrus-tinged finish with a delicate fumé character (10/09)
Taste Profile:
Extra-Dry (XD)
Serving Suggestions:
Goat’s cheese starters; Niçoise, Tabbouleh or pasta salads; steamed asparagus or green beans; pan-fried trout or perch; pasta with pesto; grilled shrimp or prawns; roast chicken with herbs
Ageability:
This delicate, refined style of Sauvignon will in its prime between 2010 and 2012
Reviews & Accolades:
No Reviews & Accolades for this wine.
Ontario Retail Price:
$17.95
Wine Portfolio
White
