Marlborough Sauvignon Blanc 2007


The 2007 vintage was wonderful! A difficult spring and cool early summer led to a great Indian Summer that just went on and on until all the fruit was picked in great condition.

The cool spring led to slightly poorer set than normal in most vineyards. However, from the Churton perspective this was beneficial as we did not need to go through the vineyards to further reduce crop. We believe in making Sauvignon that is bone dry but that has really good fruit weight concentration and texture. To achieve this then a yield of around 60hl/ha is ideal and we came in at just under this level naturally without a green harvest.

2007 was the first vintage that we received fruit from our hillside vineyard. This first crop of Sauvignon was intense with very strong aromatic white peach/nectarine like fruit with very crisp though slightly high acidity. The bunches were very tightly packed and picked only when golden in colour. We believe the long term potential of this fruit is excellent and though it only made up a small proportion of the 2007 wine has made a very dramatic contribution to the style and quality of the wine.

Grapes were picked between 31st of March and 20th April in perfect dry cool autumn conditions; the easiest vintage for 10 years.




Downloadable Tasting Notes

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Fruit was machine picked and then transported directly to the winery for pressing. The juice was clarified to brightness and then underwent a long slow and cool fermentation using neutral yeast. This treatment retains the maximum freshness and aromatic intensity. All our hillside fruit was hand picked whole bunch pressed and barrel fermented in some new large 500litre barrels and in used 228litre. This gives some elegance and delicacy as well as adding to the textural component. Another portion is fermented at a warmer temperature and then lees conditioned for four months prior to blending.

Following blending the wine was treated very gently with protective handling techniques to retain the freshness and aromatic intensity. It was lightly fined with isinglass and milk then filtered prior to bottling.


Wine Analysis

Alcohol 13.2 %
Titratable Acidity 6.4 g/l
Residual grape sugar 1.2 g/l
pH 3.34

Tasting Notes

Intensely perfumed with mineral, citrus and floral, the palate is bone dry with fresh crisp primary fruit a soft creaminess leading through to a wonderful aromatic white peach component on the finish with clean acidity.


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