Palate
Exhibits a wonderfully fragrant nose of snow peas, guava and dried sage with a little passionfruit. Juicy and tight with citrus acidity, the palate has herbal and grassy notes with some weight showing from the barrel fermented component. Finishing with typical crisp acidity and great fruit length the Howard Park 2008 Sauvignon Blanc is bright and fruit driven.
Growing Conditions
A dry winter in 2007 was followed by some unusually cold spring weather in October which combined to reduce cropping levels. A benign late spring and early summer allowed for even and clean fruit development and harvest of Sauvignon Blanc began in late February.
Winemaking
The fruit upon arrival at the winery was immediately processed to ensure the highest quality juice. Only free run juice, which is tighter and more finely structured as it has no phenolic character, was used for this wine.
Most juice batches showed wonderfully pungent Sauvignon aromatics and the Margaret River component had wonderful palate weight. Most of the batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours.
Appearance
pale straw/green.
