Grape Variety: 100% Sauvignon Blanc
Country: New Zealand
Region: Central Otago
Vinification: The free run and early press portion (79%) was handled in an anaerobic manner - it was settled, racked, inoculated then cool fermented in stainless steel. The remaining juice portion was handled more oxidatively where it is taken to older French oak barrels and allowed to go through spontaneous ferment.
Cellar Potential: 1-6+ years
Misha's Vineyard "The Starlet" Sauvignon Blanc 2016
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
With an expressive lifted nose of grapefruit, mandarin and aniseed, this Central Otago Sauvignon Blanc balances sweet ripe passionfruit with fresh citrus acidity and retains a fine and elegant palate. The barrel fement portion gives extra complexity and depth.
The first winemaker attracted to Central Otago was John Desiré Feraud who came to the area during the Dunstan gold rush of 1862, and after investing in a claim became rich overnight. Feraud, who was from a French winemaking family, recognised the potential for grape growing, and leased 40 hectares in Clyde where he planted the first wine grapes in 1864. Over the next 20 years he made a variety of wines even winning a prize for his Burgundy-style wine in Sydney in 1881. His farm, named Monte Christo Gardens, was an extensive garden of fruit trees, vegetables and 1200 vines, along with a winery which still stands today.
During this period, viticulturalist Romeo Bragato also visited Central Otago and declared the area as one of great potential for grape growing. However Feraud and Bragato’s enthusiasm for grape-growing did not spread to others and when Feraud left the region, commercial winemaking ceased. Over the next hundred years, no one tried to grow grapes again and the focus for Central Otago was on sheep farming and fruit production.
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