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Wine that has been fermented and aged in oak barrels has a longer shelf life than non-barrel aged wines and because it peaks for a longer time it remains at its best for many years. It mellows with age becoming creamier, smoother and develops subtle changes with flavours of spice.
This Barrel Fermented Sauvignon displays touches of lanolin, earthiness and oak spice on the nose with underlying gravel and bees wax. Quite big oak and yeast lees influence on the wine, along with spice, noted minerailty, bees wax, a touch of wild honey, english gooseberry and citrus.
This represents incredible value for money and won't last long. And for sulphur sensitive wine drinkers this has very low sulphur levels.
RAYMOND CHAN - 17.5/20
Bright, light golden-yellow colour, lighter on the rim. The nose is elegantly concentrated with a core of green stone fruits including greengages and nectarines, melded with smoky and nutty barrel ferment and oak elements, unfolding complexing herbal and spice detail. Dry to taste and medium-bodied, the palate features a rounded, well-concentrated heart with layers of greengage, nectarine and stone fruits, harmoniously entwined with spice, smoke and nutty oak and lees complexities. This has good mouthfeel and presence with some fine textures and integrated acidity allowing the fruit richness to show. The palate leads to a long and sustained finish. This is an elegantly concentrated, balanced and complex-nuanced oak-influenced Sauvignon Blanc. Match with herb-marinated poultry and pork dishes over the next 3 years. Machine-harvested fruit from 17 y.o. vines fermented primarily with indigenous yeasts to 12.0% alc., the wine aged 10-12 months in 2-3 y.o. French oak barriques with batonnage and 60% MLF. 17.5/20
Barrel fermented wine cannot be hurried in the wine making process. It takes 18 months to 2 years to complete. Even then not every barrel meets the high standards of our winemaker for flavour and therefore after 2 years of maturing may end up being reassigned.
Due to the wine making process of barrel fermented/aged wine Hawksdrift produce a wine with lower sulphite levels.
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