2022 Sauvignon Blanc - LIBRARY SALE LIMITED QUANTITY
This bright and crisp Sauvignon Blanc has us reminiscing of a New Zealand Sauvy. It’s balanced, approachable and goes down dangerously easy on hot summer days. Lime zest and orchard fruits mingle together in the glass with a hint of minerality and lemongrass. The palate is clean and crisp with the perfect amount of lime ‘zing’ making it easy to drink on its own or a delightful complement to the fresh flavours of seafood, shellfish, or white fish. We produced 358 cases.
89 Points, Treve Ring in Gismondi on Wine
Western Living Magazine, Neal McLennan
New vintage coming Spring 2024!
- Alcohol 12.0%
- Acidity 8.48 g/L
- Appellation Naramata Bench
- Bottling Date March 13, 2023
- Country Canada
- ph 3.09
- Producer Mayhem Wines
- Region British Columbia
- Residual sugar 3.8 g/L
- Serving Temperature serve chilled
- Sub-region Okanagan Valley
- Varietal Sauvignon Blanc
- Vintage 2022
- Winemaker Ajay Chavan
Food Pairing
Cilantro and citrus scallop ceviche, grilled halibut with chimichurri, or freshly picked spinach salad with Okanagan roasted pears, strawberries, and goat cheese.
Vineyard Notes
The 2022 vintage started off very slow with cool temperatures. Summer delivered our usual glorious Okanagan weather without the extreme heat we had in the previous year. The latter half of the season presented great weather for slow and gradual flavour and phenolic development in the fruit keeping sugar levels in control. The fall weather produced above average temperatures right through to the end of October, which were ideal conditions for retaining natural acidity and slow gradual accumulation of flavours to optimal ripeness. The overall 2022 growing season has provided us with outstanding fruit for our 2022 Sauvignon Blanc. It was hand-picked on October 14th from a single vineyard on the Naramata Bench.
Winemaker Notes
This fruit was gently whole bunch pressed and only the best juice was taken. The juice was racked of its lees and fermented slowly in stainless steel over an 8-week period with maximum fermentation temperatures only reaching 12C to preserve the delicate aromatics. The final blend consists of 93% stainless steel tank and 7% seasoned barrique. The wine was then aged for 4 months on fine lees prior to bottling.
