Pacific Potion, Sauvignon Blanc, Hawke's Bay, New Zealand 2017

Pacific Potion, Sauvignon Blanc, Hawke's Bay, New Zealand 2017

Regular price $ 18.00 Sale price $ 15.00

 Vintage 2017 – 100% Sauvignon Blanc, farmed organically, estate grown and

vinified by winemaker and viticulturist Hayden Penny. The vineyard and wine are

certified organic with www.biogro.co.nz effective from March 2015. The block

has an excellent history of organic farming since first plantings in 1989.

Terroir – The vineyard is truly an amazing site for viticulture, situated in the

Tuki Tuki Hills in Hawke’s Bay on a north-facing hillside with slopes up to 30

degrees. Soils are Kidnappers Group lime-rich clay, with volcanic influence.

The site has proven pedigree being in proximity to and on similar soils, slope

and aspect as Te Mata Coleraine, one of New Zealand’s most accoladed vineyards.

Over 90% of New Zealand’s vineyards are on flat land which generally means

alluvial gravel soils, making this hillside site an unusual soil type of great

interest.

Tasting Notes – Passionfruit, peaches, floral and vanilla aromas are obvious on

the nose. The wine has a rich texture in the mouth with a crisp acidity. On

the palate, lime and grapefruit flavours predominate initially followed by

honeysuckle in the mid palate and then a honeydew melon and peachy finish with a

hint of spiciness.

The Region – Hawke’s Bay’s climate is similar to Bordeaux but cooler, producing

a more vibrant Sauvignon Blanc style that is versatile and food-friendly. The

wine style falls somewhere between Bordeaux, Loire and New Zealand and it has

its own unique and appealing character.

Philosophy – Pacific Potion is organically farmed and vinified with minimal

intervention. The philosophy relies on great terroir, a focus on purity, and

old world farming and vinification.

 Winemaking – Harvest is by machine using a Pellenc selective head harvester

which ensures a very high quality of fruit. Six hours soaking on skins before

gentle pressing. Settled overnight at 15°C before racking off heavy lees.

Fermented with a variety of yeasts to build complexity and texture. Stirred on

its lees for three months following ferment before being prepared for bottling

with a minimal sulphur addition. Unfined.

 Stats – 11.6%alc | TA 6.6g/L | pH 3.21 | <1g/L RS | FSO2 21mg/L | TSO2 70 mg/L