Featherstone Featherstone Sauvignon Blanc 2008 Wine Review

Featherstone Sauvignon Blanc 2008
Vineyard: Featherstone Vineyard, Twenty Mile Bench, Vineland
Winemaker: Dave Johnson
Soils: Heavy Clay Vine Density: 1200/Acre
Planted: 2003 Rootstock: SO4 Clone: 317
Date Picked: 15th October 2008
Fruit Condition: Healthy, 5% Noble Rot
Handling: Hand Picked into small 25 kg picking bins allowing the fruit to arrive at the winery’s sorting table intact. Fruit was hand sorted and whole bunch pressed. Juice yield less than 600 litres per tonne and transferred into stainless steel fermentation tank. 24 hours of natural cold settling then racked off gross lees.
Fermentation: Fermented with commercial yeast strain Alchemy 1. Fermentation temperature set to 12.5 degrees Celsius, began October 23/2008. Wine was fermented to dry. The ferment was kept on lees until 7th January 2009.
Total time on primary lees: 8 weeks
Bottling date: January 9th 2009 Total Production: 107 cases
Wine analysis at bottling:
pH 2.7 T.A 9.23 g/L Alc. 12% alc./vol R.S <3 g/L
Cellaring potential: 3 + years

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Featherstone Featherstone Sauvignon Blanc 2008 Wine Review

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