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Wine Recommendation

DRYLANDS ESTATE WINERY

UNCOMPROMISED CRAFTSMANSHIP IN NEW ZEALAND’S MOST INNOVATIVE WINERY.

The carefully crafted stone fences and tiered roof of the Drylands Estate Winery mimics the flowing hillsides and stone-dappled landscape of Marlborough. The Drylands Estate has developed a reputation for producing high-quality limited edition wines with individual character while also building a state-of-the-art winery that is considered to be the most innovative and advanced in New Zealand.

With a hurried Sauvignon Blanc harvest that lasts a mere 15-20 days, and over 70 percent of the winery’s production dedicated to this one grape, an efficient process that preserves the fresh, vibrant fruit characters of Marlborough Sauvignon Blanc was the end goal in the development of this highly efficient and modern winery.

When the Sauvignon Blanc grapes come into the winery, they are gently crushed directly into specially designed stainless steel “tipping” tanks. After up to four hours on the skins to extract maximum flavor, richness and phenolics, the tanks are literally tipped, pouring out the free run juice and dumping the remaining grape solids into a press. This tipping action saves hours of labor and time that used to be spent shoveling grape solids from traditional stand up fermentation tanks.

The free-run and pressed juices are kept separate and put through a new state-of-the-art, airtight centrifuge that removes grape solids and quickly transfers the grapes to cold fermentation. Centrifuge technology has come along way from its initial models, which allowed oxidation by exposure to air and resulted in waste of up to four percent of juice and wine. Today’s technology makes the process airtight and significantly reduces the winery’s output of waste including grape solids and diatomaceous earth that is often used in filtering wine.

At this point, the Sauvignon Blanc has been crushed, pressed, filtered and sent to tank for fermentation—all within 12 hours of entering the winery. With traditional winery equipment, this process would take a minimum of 72 hours for crushing, pressing, racking and filtration. At the end of a 14-21 day cold fermentation, the wine is warmed slightly for a day or two to encourage a creamy texture and round mouthfeel. Three months on the lees in tank following fermentation further enhances the finished wine’s mouthfeel. After a second spin in the centrifuge to remove yeast solids, Drylands Sauvignon Blanc is bottled without ever seeing the inside of a barrel.

(The information presented above is strictly promotional. Quality fresh Seafood, LLC does not sale or distribute wine.)


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Please email us at CustomerService@QualityFreshSeafood.com if you have any questions.


Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Wine Recommendation



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