PRN-8005- Brancott Estate Terroir Series Tasting Notes Sav Blanc

MARLBOROUGH
SAUVIGNON BLANC
Tasting Notes
Taking inspiration from the varied terroir within the
Marlborough region, Brancott Estate Terroir Series showcases
the sub-regional diversity within Marlborough.
This Brancott Estate Terroir Series Sauvignon Blanc is made
using grapes sourced from the Awatere Valley in Marlborough,
and then crafted using winemaking techniques that augment
the distinctive terroir characteristics.
BRANCOTTESTATE.COM
Brancott Estate Terroir Series Marlborough Sauvignon Blanc 2014
“ Crisp and focused with bright citrus aromas, this 2014 vintage is another beautiful
expression of our Awatere Valley Sauvignon Blanc.”
Patrick Materman, Chief Winemaker
The 2014 Marlborough
Growing Season
The 2014 season will be remembered
as being a warm and early season that
delivered bountiful crops. It was a
season of two halves, with the first
half being very warm, promoting early
bud burst and flowering. This led to
bountiful crops with larger than average
bunches as well as high bunch numbers.
The temperature in the second half of
the season was slightly below average.
This, in combination with the bountiful
crops increased the time the crop was on
the vine ripening.
Soil Type
In the more southern Awatere Valley,
the soils are composed of three
distinct layers: a thin semi-fertile
soil, a middle layer of river stones
and shingle, and all underpinned by
an impervious mudstone layer that
effectively prevents the roots of the
vines from penetrating further and
hence controls the vine’s vigour.
Clonal / Rootstock
Selection
Clonally, this Sauvignon Blanc is mass
selection on a variety of rootstocks
including; 3309, SO4 and 101-14VT.
Technical Specifications
2014 Growing Season Climate Data
(Oct-April)
Growing
Degree Days
1135°C
Rainfall
480mm
Mean Max Temp
20.4°C
Mean Min Temp
10.3°C
Vine Age
5-8 years
Pruning Regime
2, 3 & 4-cane VSP
Harvest Date
6-12th April
Maturity Analysis at
Harvest ( Average)
°Brix
20.6-23.0ºBrix
Titratable Acidity
(as Tartaric Acid)
7.8-10.0g/l
pH
3.14 – 3.23
Alcohol
Wine Analysis
12.8% v/v
Residual Sugar
3.7g/l
Titratable Acidity
(as Tartaric Acid)
7.5g/l
pH
3.22
This wine may have been
fined the traditional way using
egg and/or milk products and
traces may remain. Preservative
(220) added.
Winemaking Details
The grapes for this Terrior Series
Sauvignon Blanc were machine
harvested and gently bag pressed
to achieve a fresh, clear and elegant
juice. This juice was fermented at
cool temperatures with cultured
yeast to emphasise the rich Awatere
characters. After fermentation,
the wine was racked and a small
parcel was retained in large format
oak cuves to develop soft subtle
complexity. The carefully selected
components were blended and
cross flow filtered to retain the fresh
vibrant regional characters.
Oak Regime
A small portion of this wine was
fermented in large format oak cuves.
Aroma and Palate
This wine presents bright citrus
aromas of Tahitian limes interlaced
with blackcurrant leaves and
undertones of wild thistle. The palate
is crisp and focused with a lingering
finish of pink grapefruit.
Cellaring and Food
Matching
A powerful wine which is ready to be
enjoyed upon release, it can also be
cellared for up to two years to develop
complexity. Pair with seafood, a
French style savoury tart or traditional
salads such as a classic Caesar.