The lion’s share of the fruit came from the cooler southern half of the region, including our Chapman Brook Vineyard. Various canopy management methods were used, with the objective being to maximise fruit flavour development. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.
Margaret River experienced amongst the warmest vintage on record and on a par with the very warm 2011 vintage. White varieties were all harvested in a rush and look fantastic witht the fruit all in the winery by the end of February. Flavours are bright and fresh with natural acidity high and in good balance with the fruit intensity. Another great vintage for Margaret River.
When harvesting sauvignon blanc the emphasis is placed on capturing vibrant fresh flavours with clean acidity. Fruit is harvested at night to take advantage of the cooler temperatures. Fermentation takes place in 100% stainless steel tanks. The wine was assembled after three months on lees and bottled in July 2014.
12.5% alcohol, 7.3 g/l total acidity, 3.2 pH.