Airfield Estates Sauvignon Blanc 2010

The goals for this wine were fruit-focused aromatics and crisp acidity.  This style is best achieved in a stainless steel tank to preserve fruitiness.  The winemaking begins with a pre-sort to make sure only ideal clusters are vinified.  

After this, the grapes go straight to press as whole clusters.  The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation.  Fermentation is started in tank and is kept at 60 degrees throughout fermentation.

The wine is fermented to the desired dryness and then SO2

is added and the temperature is dropped to 40 degrees.  After racking off of the yeast the wine is heat and cold stabilized.  The wine is then filtered and bottled.