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Creekside Estate Winery
2006 Reserve Sauvignon Blanc
750mL

THE VINTAGE
The 2006 winter season consisted of milder temperatures than average resulting in healthy vines with maximum fruit production. The early growing season saw warm dry weather that sustained through to the fall, this created optimal development and berry ripening throughout the summer. September and October saw periodic rain which diluted the sugar and fruit concentration of some varieties. The overall outcome was fantastic balance of sweetness and acidity in white varieties and workable ranges in the reds. The end of the growing season closed out well with a decent Indian summer; a warm dry stretch in which later harvest varieties such as Cabernet Sauvignon did better than expected.

TASTING NOTES
“This is a dynamic example. Very generous, spicy, smoky nose with lavender, nutmeg, pineapple and lime nuances. Medium-full bodied, creamy and exotic, with great acidity drying nicely on the finish with some green tea, wood tannin, sap and loads of spice. Excellent length.” David Lawrason, Toronto Life, Nov. 20, 2007

“Niagara Sauvignon Blanc is the new rock and roll. That certainly the sense you get from this exotic and electric model of Sauvignon Blanc from Creekside. There’s a yin-yang effect to this engaging wine: bright, lively acidity contrasted by creamy, smoky pineapple notes and a nice spicy finish. Judicious use of oak imparts a real richness to this stunning reserve white. Well-done.” Christopher Waters, Vines Magazine, 2008

WINEMAKER’S PRODUCTION NOTES
Cool weather in summer 2006 allowed Sauvignon Blanc to retain good, intense aromatics while ripening, and pushed harvest to the end of September (about a week later than normal). Fruit for this wine was sourced from four Niagara vineyards (nearly two-thirds from our own estate block). The juice was racked to French oak barriques at different stages of the fermentation process, using a variety of yeasts. After a gentle press, 60% of the juice was racked directly to barriques (50% new wood) for fermentation at 14°C. Partial or full stainless steel fermentation was carried out at 12°C on the remaining juice, prior to racking to barriques. Wines were aged a further nine months in barrel, 95% of which were French Oak. Bottled September 2006.

AWARDS:
Silver Medal – Canadian Wine Awards 2007

FOOD PAIRINGS
Grilled fish, steamed mussels in wine sauce, goats cheese, and white pizza.

	$20.20

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This product was added to our catalog on Sunday 01 April, 2007.

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