Bascand 2011 Estate Sauvignon Blanc Marlborough

Tasting Notes: Made in a Classic Kiwi style this wine exhibits aromas of pineapple and freshly cut grass. The palate shows richness with good texture and fine acidity.

Wine Making: Ripe fruit was gently pressed to tank and settled for 48 hours prior to racking. The clear juice was inoculated with selected aromatic yeast strains and fermented at cool temperatures until dryness. The wine was then left on gross lees for three months with periodic lees stirring to develop palate complexity and texture.

Technical Notes: pH 3.5 TA 7.0g/L  Alc 13.5 %  RS 4.0g/L  Brix 23

Food Match: Fresh crayfish and rocket salad on a sunny day

Cellar Notes: Drink now

Awards: Bronze Medal, 2011 International Aromatic Wine Competition.

Bascand 2010 Estate Sauvignon Blanc Marlborough

Tasting Notes: Made in a Classic Kiwi style this wine exhibits aromas of pineapple and freshly cut grass. The palate shows richness with good texture and fine acidity.

Wine Making: Ripe fruit was gently pressed to tank and settled for 48 hours prior to racking. The clear juice was inoculated with selected aromatic yeast strains and fermented at cool temperatures until dryness. The wine was then left on gross lees for three months with periodic lees stirring to develop palate complexity and texture.

Technical Notes: pH 3.5 TA 6.1g/L  Alc 12.5 %  RS 2.0g/L  Brix 23

Food Match: Fresh crayfish and rocket salad on a sunny day

Cellar Notes: Drink now

Awards: Commended, 2010 International Wine Challenge UK. Silver Medal, Singapore Wine Awards. Recently listed at Becasse Restaurant, Sydney.

Bascand 2009 Estate Sauvignon Blanc Marlborough 

Tasting Notes: Gooseberry, passionfruit and grass up front on the nose,
with subtle sweatiness and boxwood providing intrigue. Rich fruit sweetness
on the palate that finishes dry, full mouthfeel and good length. Acid well
integrated providing structure and fresh fruit flavours.

Wine Making: Ripe fruit was gently pressed to tank and settled for
48 hours prior to racking. The clear juice was inoculated with selected
aromatic yeast strains and fermented at cool temperatures until dryness.
The wine was then left on gross lees for three months with periodic lees
stirring to develop palate complexity and texture. The grapes were
harvested 17 April 2009.

Technical Notes: pH 3.21 TA 7.6g/L  Alc 13 %  RS 4.0g/L  Brix 23

Food Match: Fresh crayfish and rocket salad on a sunny day

Bascand 2008 Estate Sauvignon Blanc Marlborough

Tasting Notes: Ripe fruit was gently pressed to tank and enzyme settled for
48 hours prior to racking. The clear juice was inoculated with selected aromatic
yeast strains and fermented at cool temperatures until dryness. The wine was
then left on gross lees for three months with periodic lees stirring to develop
palate complexity and texture. 

Wine Making: The grapes were harvested on 2 April 2008

Technical Notes: pH 3.17 TA 8.2g/L Alcohol 12.90% Brix 22

Food Match: Scallops flash fried on hot BBQ with rocket salad

Cellar Notes: Drink now

Awards/Accolades:
Sam's Score: 92 Points 

Bascand 2007 Estate Sauvignon Blanc Marlborough

Tasting Notes: A grassy herbaceous nose overlays a rich tropical fruit base,
with a delicate gooseberry finish. Good palate weight with a lingering finish.
Delicate gooseberry finish with a fresh acid spine. Classic Marlborough Sauvignon!

Wine Making: Single vineyard Marlborough Sauvignon Blanc grapes were
de-stemmed, pressed and allowed to settle for 48hours. The clear juice was
then racked to stainless steel tanks and inoculated with carefully selected yeast
strains. Fermentation was conducted at cool temperatures to enhance the
aromatic potential. Once fermentation was complete the wine remained on
gross lees for two months to assist in palate development and complexity.
The wine was then lightly fined with milk before filtering and bottling.
The grapes were harvested on 7 April 2007

Technical Notes: pH 3.18 TA 7.5g/L Alc 13.00% RS 2.0g/L Brix 22.5

Food Match: Fresh crayfish/lobster served with garlic butter

Cellar Notes: Drink now

Awards/Accolades:
Decanter ‘the Worlds Best Wine Magazine’ (UK) ranked Bascand Marlborough Sauvignon Blanc 2007 #14 ‘Recommended’, out of 188 tasted from around the globe including NZ, Chile and South Africa.
Bronze Medal Winner Bragato Wine Awards   

Bascand 2007 Estate Sauvignon Blanc Marlborough

Tasting Notes: Scott Berry describes this Sauvignon Blanc as our best yet.
This classic wine shows intense tropical fruit flavours and balanced acidity. 

Wine Making: After harvesting the grapes were lightly crushed and de-stemmed,
then pressed. The juice was settled for 48 hours with enzyme addition to aid
juice extraction.The juice was lightly fined and racked off the juice lees
(sediment) prior to inoculation with selected yeast strains. The fermentation
was conducted at cool temperatures to enhance fruit flavours, and lasted for
eight weeks. The wine remained on lees for three months to allow palate
development. The wine was cold stabilised, protein stabilised and filtered
before bottling. The grapes were harvested 5 April 2005.

Technical Notes: pH3.4 TA 11.2g/L Alc 13.00% RS 4g/L Brix 23 

Cellar Notes: Drink now

Awards/Accolades:
Bronze Medal Winner Air new Zealand Wine Awards

Bascand 2005 Estate Sauvignon Blanc Marlborough

Tasting Notes: The final wine has ripe tropical fruit aromas and a classic
Rapaura region mouth feel with a clean finish.

Wine Making: There was a cool growing season in Marlborough in 2005
but the fruit still ripened perfectly as a fine patch of weather in April prevailed.
The juice was fermented below 13 degrees to retain freshness, and then left
on the lees to gain palate weight.  The grapes were harvested on 25 April 2005.

Technical Notes: pH 3.3  TA 7.5g/L    

Cellar Notes: Drink now