Winemaking: Our 2010 Forest Hill Estate Sauvignon Blanc fruit was in pristine condition at harvest. The first part of the winemaking process was to preserve the fruits fragile flavour and aroma we therefore harvested during the cool of the night to help retain the primary varietal characters. Some parcels then had up to 10 hours skin contact to allow the delicate extraction of flavours from within the skins. The second part of the winemaking process was to ferment the pressed juice in stainless steel tanks at 13-16 °C which enhances complexity, retains varietal characters and increases palate texture. Two different yeast strains were used (X5 and VL3) to again increase complexity and mouth feel, micro-oxygenation was then induced half way through fermentation to help the yeast produce cleaner more vibrant flavours. Post fermentation the wine was racked off lees to preserve its clean, crisp characteristics and then fined, filtered and bottled.

Vintage Notes: The 2009 winter was very wet, with 450 mm from June to Sept (mathematical average is 290 mm), and the growing season quite dry, 152 mm, vs the average of 220 mm. Temperatures have been around average or slightly above, particularly in February and March 2010. The Sauvignon Blanc fruit at harvest was displaying excellent acid balance and true cool climate flavours.

Colour: Brilliant pale straw.

Nose: Lifted nose of fresh cut grass, asparagus, pea pod, citrus blossom, gooseberry and guava.

Palate: A true cool climate Sauvignon Blanc, this wine features well-integrated natural acidity and fresh varietal flavours of lychee, fresh cut grass and guava with intriguing complexity. The wines stunning acidity lifts the freshness of flavours and supports a long, fresh crisp finish. This wine is best enjoyed young to reveal its fresh vibrant flavours and crisp acidity.

Food Paring: Fillet of dhufish, poached in citrus court bouillon served on potato galette with cardamom and anise dressing.