sauvignon blanc - Pernod Ricard Winemakers

BR ANCOT T E STATE SAUVIGNON BL ANC BRUT N V
BRANCOTT ESTATE
TM
SAUVIGNON BLANC
BRUT
Tasting Notes
Brancott Estate is named in honour of Brancott Vineyard, our original
Marlborough vineyard. A new take on New Zealand’s favourite grape
variety, this sparkling Sauvignon Blanc displays bright, tropical fruit and
fresh passionfruit aromas with a crisp, zesty finish.
www.brancottestate.com
www.facebook.com/BrancottEstate
ENJOY BRANCOTT ESTATE WINES RESPONSIBLY
BR ANCOT T E STATE SAUVIGNON BL ANC BRUT N V
“As creators of the original Marlborough Sauvignon Blanc, it is timely that Brancott Estate explores
the sparkling Sauvignon Blanc style that has been meteoric in its rise to popularity. Our
Brancott Estate Sauvignon Blanc Brut is a combination of the famous bright, tropical and
herbaceous fruit characters typical of Marlborough combined with the freshness and vitality
inherent to sparkling wines. The easy-drinking but intensely satisfying nature of this wine makes it
suitable for all convivial occasions with good friends.” Patrick Materman, Chief Winemaker
Growing Conditions
The long, cool, maritime-influenced growing season of the
Marlborough district, where Brancott Estate fruit is sourced,
is capable of maturing grapes well past the point at which
they are suitable for high quality sparkling wines. The timing
of harvest is therefore very important and closely monitored.
The early season harvest ensures that the grapes experience
a season that closely mimics that of more classically-defined
cool climate regions. The advantage of this early harvest
is surety of ripeness and balance, but with natural acidities
the envy of many wine-growing regions of the world.
Marlborough typically enjoys a long, dry autumn that is
perfect for Sauvignon Blanc after the cool start to spring and
summer.
Soil Type
Two main soils types predominate in the Wairau Valley. 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.
Clonal/Rootstock Selection
Clonally, the Sauvignon Blanc is mainly mass selected n a
mix of five main rootstocks – these being SO4, 3309, 101/14,
RG and Schwarzmans.
Winemaking Details
The grapes were harvested from late March to mid April. The
grapes were crushed and gently bag pressed off to achieve
fresh, clear and elegant juice. The juice was then fermented
slowly at cool temperatures to retain the very distinctive
regional and varietal flavours. This wine has been carbonated
rather than bottle fermented, as we wanted to retain the fruit
flavours rather than gain yeast autolysis characters.
Oak Regime
No oak was used in this wine.
Aroma and Palate
The wine is pale straw in colour with fine-beaded mousse.
The nose is characterised by aromas of ripe tropical fruit
and vibrant passionfruit. The palate shows intense stone fruit
flavours and is full and textural with a tantalising minerality.
This wine shows fantastic equilibrium of concentrated fruit
flavours and zesty acidity.
Cellaring and Food Matching
Brancott Estate Sauvignon Blanc Brut is designed for drinking
upon release and is best enjoyed whilst the fruit flavours are
fresh and vibrant. It can be served on its own as an aperitif
but is also a perfect match for seafood.
MATURITY ANALYSIS AT HARVEST (AVERAGE)
°Brix:
Titratable Acidity (as Tartaric Acid)
pH:
22.2-24.2°Bx
9.8-11.2g/l
3.10-3.20
WINE ANALYSIS
Alcohol:
Residual Sugar:
Titratable Acidity (as Tartaric Acid)
pH:
13.5% v/v
12.0g/l
7.8g/l
3.23
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.
The wines are crafted in a style that epitomises the unique
character and flavour of the regions.