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Yarra Valley Reserve Release Sauvignon 2008

Region
Yarra Valley

Appearance
Light straw with some green edge.

Bouquet
Complex minerally, flinty nose with some leesy reductive characters.

Palate
Fine textural palate with nuance of varietal character. Complex and balanced.

Vintage Conditions
The 2007-2008 growing season saw our earliest bud burst for some time. Timely rainfall received in early summer (December and January) gave the vineyard some relief from a dry winter and spring. Conditions for ripening of Sauvignon were ideal with warm days and cool nights.

Winemaking
Planted in 1987 on an easterly facing site, the vineyard gets good morning sun but avoids the direct heat of the afternoon. Fruit is hand harvested and the bunches are crushed but not de-stemmed before pressing.
The pressed juice is transferred directly to cask where it is allowed to ferment naturally. After natural ferment, the lees are stirred regularly until the completion of the malo-lactic fermentation.
Fermented and matured for 8 months in 4, 5 and 6 year old French oak casks.

Wine Analysis
Alc/Vol : 13.5 % pH : 3.46 TA : 5.5 g/L

Cellaring
Edgy drinking now and will develop some interesting funky characters over the next five years if stored at 14 °C– 16°C

Suggested Cuisine
Freshly shucked Pacific oysters are always the ticket.

General Characteristics
Dry Light Bodied

94 Points
" Scented with lychees, gooseberries and lavender, with dusty, mineral and lightly grassy undertones of lemon blossom. Long and smoky, this dusty, chalky sauvignon blanc has a very dry and elegant palate whose persistent core of lemon, grapefruit and gooseberries is coupled with emphatic meaty, creamy and leesy complexity. It has a pronounced mid palate richness and fattiness, but finishes very savoury with lingering briney notes."

Jeremy Oliver, The Australian Wine Annual 2011, October 2010

94 Points
"A textured and (to use Webber's description) detailed wine with strong French overtones; in a different universe to conventional sauvignon blanc; the late Didier Dageneau would approve."

James Halliday, Australian Wine Companion 2011, August 2010

USA
90 Points
"Coming from a single vineyard of 25-year-old vines the 2008 Sauvignon Blanc was barrel fermented in used oak. It has riper aromas of intense grapefruit and lemon curd with a spot of passion fruit. Crisp with good weight, this medium-bodied wine finishes long and makes a refreshing glass to enjoy now."

Lisa Perotti-Brown, Wine Advocate, June 2010

USA
91 Points
The 2008 Sauvignon Reserve Release offers greater depth and concentration but is otherwise similar to the regular cuvee.

Dr Jay Miller, Wine Advocate #186, November 2009

"De Bortoli Reserve Release Sauvignon Blanc, Yarra Valley, 2008 is a single vineyard Sauvignon Blanc from 25 year old vines. Seductive citrus compote, creamy white fruit and hints of praline on the nose. The palate is delicate, with soft fruit, citrus and minerality. It has lively acidity with generous fruit lingering on the finish."

Wine Diva, www.winescores.ca (Canada), October 2009

"You'll find smells of guava, dried mango, cashew and oatmeal, while the palate is soft and intense, with mineral-like texture and a long, drying finish. Enjoy it with pan-fried scallops and pangritata."

Matt Skinner, 21 Wines For Summer, The Sun Herald, October 2009

94 points
"The deliberate use of sauvignon (common in France) as opposed to sauvignon blanc puts you on the right track. While the grapes are hand-picked and sorted, a little "roughing up" (De Bortoli's phrase) with partial crushing, and fermentation in older casks reduces flowery aromatics. It is a textured and (to use Steve Webber's description) detailed wine with strong French overtones; in a different universe from conventional sauvignon blanc. The late Loire Valley winemaker Didier Dageneau would approve."