Noble Sauvage 2006

Vintage

Isabel Wines

Tasting Note

The four-year drought since the last vintage is suddenly forgotten – this wine could make up for anything! Aromas are intense and alluring … concentrated nectar, pure honeysuckle and notes of truffle – all very rich without being cloying thanks to the classic Sauvignon Blanc spine of acidity.

The palate is generous and weighty yet wonderfully soft and rounded. Layers include a mid palate of tangy citrus and minerality combined with ripe apricots and tropical fruit flavours. Elegant, complex and balanced…Love at first sip – a delicious pairing to any dessert but delectable with a blue cheese and pear tart.

Accolade

“This magnificent, Sauternes-like sweet wine was made from late-harvested, fully botrytis-affected sauvignon blanc grapes, wild-fermented and aged in barrel. It has the right concentration of complex, toffee apple, boiled lolly and honey flavours – balanced by zingy acidity.”
Gourmet Traveller Magazine

Food Match

Great with cheese or generously drizzled over vanilla ice cream.

Buy This Wine

Isabel Vineyard Noble Sauvage 2006

Further Vintage Reports & Tasting notes

Vineyard
Isabel Estate Block 5, Rows 257-266 (10 rows)

Variety
Sauvignon Blanc Clones:SB/MS

Harvest Date
18th May 2006

Bottling Date
31st January 2008

Our Noble Sauvage require great patience in the vineyard. Grapes demand ideal conditions to allow them to attain incredible ripeness while maintaining their healthy condition. If the growing season isn’t perfect, grapes are dropped and no wine is made. An accountant’s nightmare for sure!

Luckily, the 2006 growing season was ideal – grapes happily ‘hung’ until mid May, enjoying endless sunshine with only a few timely drinks of rain. Fruit achieved a faultless combination of late harvest and natural botrytis – which should offer excellent complexity of flavour to the wine. The Sauvignon Blanc was hand picked on a cool (very) early morning. The delicate fruit was delivered to the winery in optimum condition with freshness preserved.

- Mike Newman

Sauvignon Blanc arrived at dawn to the winery in an ideal condition. Fruit was gently whole bunch pressed, utilising a 24-hour cycle – thus preserving concentration and ‘luxurious’ charcters that developed in the fruit over the long ripening season.

Juice was cool tank settled overnight (7 degrees Celsius) to retain pure varietal character prior to being racked to French barrels. Juice underwent a very slow and long spontaneous fermentation, 18 months in fact, in 50% new and 50% second year oak. Frequent stirring on the lees added further texture, body, length and mouth feel to the final assemblage.

- Patricia Miranda

Harvest Analysis
Brix: 52
pH: 3.55
TA: 10g/l

Wine Analysis
11% alcohol
11.5g/l Titratable acidity
170g/l residual sugar