Amisfield Central Otago Sauvignon Blanc 2020

Amisfield Central Otago Sauvignon Blanc 2020Dry style Passionfruit Lime & elderflower Punchy acidity "Pure, fragrant, varietal and distinctive with aromas of citrus and sweet green herbs, green pear and pineapple, white flowers and cold stone minerality. On the palate flavours of peach and citrus, tree fruits and fresh herbs. Textures from ripe acidity and fine lees deliver a lively mouthfeel contrasted by the core of fruit and surrounded by minerality. A delicious wine with a pure expression,

• Dry style
• Passionfruit
• Lime & elderflower
• Punchy acidity

"Pure, fragrant, varietal and distinctive with aromas of citrus and sweet green herbs, green pear and pineapple, white flowers and cold stone minerality. On the palate flavours of peach and citrus, tree fruits and fresh herbs. Textures from ripe acidity and fine lees deliver a lively mouthfeel contrasted by the core of fruit and surrounded by minerality.  A delicious wine with a pure expression, tropical twist and lengthy finish. Best drinking from purchase and through 2026+" Cameron Douglas, Master Sommelier, Jul 2021

Bright, vibrant, fresh aromatics are complimented by texture and depth on the palate with a mineral finish. A highly aromatic nose with passionfruit, green pineapple, lime and elderflower notes. The palate drives on punchy acidity, matched with intense tropical fruit flavours. A juicy, energetic wine.

The majority of their Sauvignon Blanc vines are planted in the shallow sandy loam soils on the gently sloping top terrace above the winery, with a small portion growing on the more fertile flats below.

Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, night time temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.

The grapes were harvested over a four-week period according to their flavour and aromatic profile using a combination of hand and machine harvesting. Individual parcels of fruit were destemmed and fermented separately at cool temperatures in stainless steel tanks, using selected yeasts. A small component was barrel fermented and blended in for texture.