Region:Hawke’s Bay, New Zealand

Viticulture: 15 hectare vineyard on Silty loam soils. Temperate to cool climate with coastal and maritime influences. The 2009 vintage was hot early and allowed for a very solid fruit set. Some cool temperatures late summer extended the season and allowed for some complex flavours to develop. The fruit was harvested 22nd of March 2009 amongst a late surge in summer heat.

Vinification: Pressing after destemming. The juice was cold settled overnight and racked off gross lees for fermentation. Inoculated with selected aromatic yeasts in stainless steel and fermented at 55-59°Farenheit. Aged in stainless steel with no oak influence and bottled on December 13th, 2009.

Technical Information: Alc 12.5% v/vTA 7.4pH 3.26

Tasting Notes: The warmer maritime climate in Hawke’s Bay allows for a more supple, fruit driven Sauvignon Blanc when compared with the terroir of our neighbors to the south. Though the wine is distinctively New Zealand Sauvignon Blanc with herbaceous and crisp notes, it is also distinctly Hawke’s Bay Sauvignon Blanc. The nose carries quince and pears with floral notes. The palate is full of gooseberries and green apples. Hints of spicy acidity carry the wine through the finish.

Food Pairings: Appetizers and tapas: Grilled vegetables will not only compliment the fruit flavours

but the underlying acidity of the wine in the palate will allow for a lovely contrast if prepared with a nice olive oil or truffle oil.

Also consider seafood and shellfish tapas paired with pork. Main dishes: White fish with summer seasoning Poultry with rich oils and herbs Pork loin with cooked sliced apples

For more information please visit www.vitisdivine.com