| GIESEN SAUVIGNON BLANC 2007 |
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| Date of Harvest |
27th March to 23rd April 2007 |
| Region |
Marlborough |
| Brix at Harvest |
21.7 |
| Colour |
Pale yellow |
| Bouquet |
Lifted, fresh and vibrant aromas of sweet gooseberry and dried
cut grass with a distinctive herbal note. |
| Palate |
Classic nettle and gooseberry flavours combine with dry, citrus
flavours on a medium bodied palate. Focused acidity provides length
and zest to the finish. |
| pH in Wine |
3.32 |
| TA in Wine |
7.8g/L |
| Aging Potential |
Best within two years. |
| Comments |
The 2007 growing season started with a wet spring
with fortnightly rainfall leading to a poor flowering and fruit
set but this was offset by the relatively high number of bunches
per vine. The weather improved from late January and turned into
a long, drawn out Indian summer with a slightly earlier than average
start of harvest. We were able to harvest each block as it was ready
with no weather pressure.
With Giesens range of vineyard locations we get a considerable flavour
profile which when blended provides a distinctive style that displays
both ripe fruit and the crisper, green and lively components that
are characteristic of Marlborough.
The juice is processed under anaerobic conditions and fermented
cool in stainless steel tanks to preserve the fresh vibrant fruit
inherent to Sauvignon Blanc. The wine was blended, fined, stabilised
then filtered before bottling under screwcap.
Giesen Marlborough Sauvignon Blanc is elegant and fragrant with
ripe melon and tropical fruits plus gooseberries and hints of passion
fruit. Enjoy on its own or especially with seafood nibbles, fish,
oysters, Asian dishes and salads. It should be enjoyed slightly
chilled.
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| GIESEN SAUVIGNON BLANC 2006 |
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| Date of Harvest |
10th March to 17th April 2006 |
| Region |
Marlborough |
| Brix at Harvest |
21.7 |
| Colour |
Pale yellow with green rime. |
| Bouquet |
Lifted, fresh and vibrant aromas of sweet gooseberry and dried
cut grass with a distinctive herbal note. |
| Palate |
Classic nettle and gooseberry flavours combine with dry, citrus
flavours on a medium bodied palate. Focused acidity provides length
and zest to the finish. |
| pH in Wine |
3.23 |
| TA in Wine |
7.9g/L |
| Aging Potential |
Best within two years. |
| Comments |
The 2006 vintage was the earliest for at least 5
years with very good flavours in fruit at relatively low sugar levels.
This was due to very dry weather, verging on drought conditions.
The lack of rain meant there was very low disease pressure and consequently
very clean fruit. With Giesens range of vineyard locations we get
a considerable flavour profile which when blended provides a distinctive
style which displays both ripe fruit and the crisper, green and
lively components that are characteristic of Marlborough. The juice
is processed under anaerobic conditions and fermented cool in stainless
steel tanks to preserve the fresh vibrant fruit inherent to Sauvignon
Blanc. The wine was blended, fined, stabilised then filtered before
bottling under screwcap. |
The New Package
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full size bottle shot
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| GIESEN SAUVIGNON BLANC 2005 |
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| Date of Harvest |
7th – 29th April 2005 |
| Region |
Marlborough |
| Brix at Harvest |
20 – 23.6° |
| Colour |
Pale green with yellow rim |
| Bouquet |
Lifted, fresh and vibrant aromas of ripe, sweet lemons and dried
cut grass and herbs. |
| Palate |
Classic nettle and gooseberry flavours combines with dry, minerally
flavours on a medium bodied palate. Focused acidity provides length
and zest to the finish. |
| pH in Wine |
3.35 |
| TA in Wine |
7.25 g/l |
| Aging Potential |
Best within two years. |
| Comments |
Many ‘experts’ predicted a less than
average vintage due to inclement weather over flowering and fruit
set. With average yields across our blocks the fruit quality was
above average overall with many vineyards only showing their true
quality once they were processed and fermenting in the winery. In
keeping with the tradition of blending the resulting blend was better
than the individual components. The juice is processed under anaerobic
conditions and fermented cool in stainless steel tanks to preserve
the fresh vibrant fruit inherent to Sauvignon Blanc. The wine was
blended, fined with gelatin, stabilized then filtered before bottling
under screwcap. |
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| GIESEN SINGLE VINEYARD SELECTION
SAUVIGNON BLANC 2004
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| Date of Harvest |
20th April 2004 |
| Region |
Marlborough |
| Brix at Harvest |
21.4° |
| Colour |
Pale yellow with green tinges at the rim |
| Bouquet |
Concentrated aromas of ripe tropical fruits with an elegant
dried herb, citrus and mineral lift. Deep and intense this displays
all the classic characteristics of Marlborough Sauvignon Blanc. |
| Palate |
All the characteristics of the bouquet are replicated in a powerful
and superbly balanced palate, which culminates in a rich and persistent
finish. |
| pH in Wine |
3.28 |
| TA in Wine |
7.99 g/l |
| Aging Potential |
2 – 3 years |
| Comments |
From the Giesen brothers’ premium Matthews
Lane Vineyard, the fruit for this wine has been carefully nurtured
from pruning through to the bottle. Meticulous vineyard management
included fruit thinning and leaf plucking by hand ensured the fruit
reached optimum maturity and achieved the desired flavour profile.
In the winery only premium free-run juice was used and inoculated
with carefully selected yeast before undergoing a long, cool fermentation.
The fermented wine remained on yeast lees for an extended period
before being stabilised, filtered and bottled. |
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| GIESEN SINGLE VINEYARD SELECTION
SAUVIGNON BLANC 2003
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| Date of Harvest |
9th April 2003 |
| Region |
Marlborough |
| Brix at Harvest |
22.5° |
| Colour |
Pale yellow with green hues |
| Bouquet |
Ripe limes, hints of aromatic passion fruit and an herbaceous
character reminiscent of nettles and crushed gooseberry leaves. |
| Palate |
Tropical sweetness with fresh, clean acidity leading to an intense,
concentrated and lively finish. |
| pH in Wine |
3.07 |
| TA in Wine |
7.8g/l |
| Aging Potential |
2 – 3 years |
| Comments |
This is the first release of a Single Vineyard Sauvignon Blanc
by Giesen. Each vintage we ferment juice from each vineyard separately
to allow us to better understand the potential of each parcel. The
vineyard producing the best quality wine that is representative
of the vintage and the region will be bottled separately under the
Single Vineyard label. The 2003 release is from the Mathews Lane
B block in the centre of the Wairau Valley. This block has a lot
of undulations running across it with some very stony ridges particularly
at the Northern end. It is naturally lower cropping; however, some
crop thinning is done if necessary. Leaf plucking helped expose
the fruit to more sun to improve overall maturity and concentration
of flavours.
Winemaking follows our relatively standard procedure of fermenting
at cool temperatures in stainless steel tanks to preserve the intense
fruit characteristics. |
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