The fruit for Invivo belle was sourced from our very best parcel destined for Invivo Sauvignon Blanc and a new vineyard located in the Upper Wairau valley. These particular blocks achieve ripe flavours at relatively low sugar levels - critical to creating a low alcohol wine. The season was unusually late with a cool summer leading on to a warm April. The yields were also naturally reduced resulting in punchy intense flavours on the herbal side but with great concentration and length.
The fruit was harvested at night, de-stemmed and crushed then cold settled for 48 hours. Clear juice was racked and solids vacuum filtered back to the free run. A number of yeasts were used to help create a spectrum of aromas and texture with average fermentation lasting around 3 weeks. The tanks were then topped up and stirred (battonage) without sulphur for 10-12 weeks. After the wine had gained some lees texture it was lightly fined with Casein and Isinglass and stabilised for bottling.
Harvest date: 15 April - 24 April 2014