Crittenden Estate Geppetto 2009 Sauvignon Blanc Semillon

Fruit

The grapes were grown entirely on the Mornington Peninsula. The final blend is made up of 79% Sauvignon Blanc and 21% Semillon.

Harvest

Harvest dates and analysis were as follows:

Sauvignon Blanc 19 March 2009, Be 12.2, pH 3.26, TA 7.88

Semillon 27 March 2009, Be 11.8, pH 3.24, TA 6.83  

Winemaking

The grapes were machine harvested in the cool of the early morning to preserve aromatics and transported immediately to the winery where they were crushed and settled on enzymes for 48 hours before the clear juice was racked to refrigerated tanks for yeast inoculation. The ferment temperature was maintained around 13 degress Celcius for a slow ferment once again with the intention of retaining aromatics. Once dryness was nearly reached the wine is chilled and the gross lees were settled and separated by racking. The wine stayed in stainless steel tanks for another three and a half months before being readied for bottling. There is no oak exposure or malolactic ferment. 

Bottling

EarlyJuly 2009. Sealed under screw cap.

Technical information

Alc. Vol. 12.5%

Residual sugar: 2.9 gms/litre (close to dry)

Ph: 3.32

Total acidity: 6.04gms/litre

Tasting notes

The cool clean fermentation has helped preserve the wine's wonderfully fresh aromatics. The nose of gooseberries and lemon zest is matched perfectly on the palate by characters of fresh lime juice and a vibrant/zippy acid finish. This wine is the perfect accompaniment to fresh fish on the barbie or simply enjoyed by itself as a pre-dinner drink.

Cellaring