The 2010-2011 summer had near-record warmtemperatures averaging at least 1.2°C above average forthe Nelson region. More northwest winds than normal contributed to the warm temperatures and theseprovided a few deluges that kept both vineyard andwinery staff on their toes.These warm temperatures, carefully chosen vines andsome early fruit exposure in the vineyard meant thatfruit for this wine was harvested from the 1st of March,some two weeks earlier than the rest of our SauvignonBlanc. Three different parcels were used for the wine,each quite different from the other, each addingcharacter to the final wine.
Each parcel of fruit was hand picked, then destemmedand only gently pressed once at the winery. An earlypress cut was used to minimise green phenolics. Thejuice was then settled for three days to achieve lowsolids prior to ferment. Ferment was carried out at lowtemperatures, and with yeast strains chosen for theirability to maintain and enhance fruit characters. Onceferment was complete (some wines stopped to maintaina little sugar), the components were blended and thewine finished for our early bottling on the 1st ofAugust.