MARLBOROUGH SAUVIGNON BLANC 2013

B R A N C O T T E S TAT E M A R L B OR OU G H SAUV I G N ON B L A N C 2 01 3
MARLBOROUGH
SAUVIGNON BLANC
2013
Tasting Notes
Ripe tropical aromas balancing nettle aromatics with
highlights of ripe grapefruit and white blossoms. This wine,
considered a benchmark of New Zealand Sauvignon Blanc, is
from fruit harvested across the Marlborough region famous for
this variety. The wine displays intensity with white stone-fruit
and pink grapefruit balancing refreshing nettle flavours almost
pungent in character. The fruit sweetness with crisp supporting
acidity is typical of the style.
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B R A N C O T T E S TAT E M A R L B OR OU G H SAUV I G N ON B L A N C 2 01 3
“An intense expression of Marlborough Sauvignon Blanc from a vintage that promised as much. A
wine that definitely delivers in the glass.”
Patrick Materman, Chief Winemaker
The 2013 Marlborough Growing Season
For the 2013 season Sauvignon Blanc flowering was warmer
than normal setting up good healthy evenly bunched fruit.
With the exception of January, which was only slightly
above normal, the growing season was typified by less
rain than normal. This served to keep the disease risk to a
minimum as well as assist with managing the vine’s canopy
growth. Later a cooler yet sunny February ensured that
the typical varietal flavours were protected leading into
a warmer than normal harvest period through March.
Soil Type
Three main soil types predominate in the Marlborough region.
On the northern side of the Wairau Valley are young soils
based on river silts and stone. On the southern side of the
Wairau Valley and the side valleys leading off it, are much
older soils with higher clay contents based on glacial outwash.
In the more southern Awatere Valley, the soils are of a more
intermediate age based originally on river silts, but uplifted with
time allowing soil development without further river deposits.
Clonal/Rootstock Selection
Clonally, this Sauvignon Blanc is mainly mass
selected on a mix of five main rootstocks - these
being SO4, 3309, 101/14, RG and Schwarzman.
Winemaking Details
Most of the grapes harvested for this wine were gently
bag pressed off to achieve fresh, clear, elegant juice.
Some were crushed and left in contact with the skins
for a few hours to increase the extraction process and to
provide strength and fullness of flavour. The juice was
then fermented slowly at cool temperatures to retain
the very distinctive regional and varietal characters.
Oak Regime
No oak was used for this wine.
Aroma and Palate
This Sauvignon Blanc is pale straw in colour with green
highlights. The wine has ripe tropical notes balancing
nettle aromatics almost pungent in their intensity with
highlights of ripe grapefruit and white blossoms. The palette
again shows intensity with white stone-fruit and pink
grapefruit balancing refreshing nettle flavours. The almost
pungent character adds weight and a spectrum of fruit
sweetness with crisp acidity adding support to the structure.
Cellaring and Food Matching
This wine can be matched with grilled oysters, barbecued
prawns or salmon, and poached white fish with fresh
TECHNICAL SPECIFICATIONS:
Growing Season Climate Data (Oct-April)
(Marlborough Averages)
Growing Degree Days:
1248°C
Rainfall:
283mm
Mean Max Temp:
21.4°C
Mean Min Temp:
10.3°C
Vine Age:
5-11 years
Pruning Regime:
Mainly VSP
Harvest Date:
Late - Mid March
MATURITY ANALYSIS AT HARVEST (AVERAGE)
°Brix:
Titratable Acidity
(as Tartaric Acid)
pH:
20.6 - 22.4°Bx
9.4 -12.8g/l
2.90 - 3.30
WINE ANALYSIS
Alcohol:
Residual Sugar:
Titratable Acidity
(as Tartaric Acid)
pH:
12.8% v/v
3.4g/l
7.6g/l
3.20
green salads containing parsley, pepper or lemon.
Mediterranean and Turkish dishes with hummus, olives
and feta will also match well. Though made to drink
while young and vivacious, this wine may be cellared
for up to three years to develop further complexity.
The Brancott Estate Range
Wines in the Brancott Estate range are considered
the benchmark of New Zealand varietal winemaking
and have an international reputation for quality and
consistency. Each wine is crafted in a style that epitomises
the unique character and flavour of the growing region.