2008 The Stump Jump Sauvignon Blanc
������© Neil Matterson
Technical Information
Alcohol:
13%
pH:
3.25
Glucose & Fructose:
1.1 g/L
Chief Winemaker:
Chester Osborn
Senior Winemaker:
Jack Walton
The Story Behind The Name
The name ‘Stump Jump’ pays homage to a significant South Australian invention – the Stump Jump plough. As well as clearing the land around McLaren Vale, it was adopted worldwide in the late 19th century because of its ability to ride over stumps and gnarled roots, saving hard working farmers valuable time and energy.
The Characteristics
Like pies and sauce, The Stump Jump Sauvignon Blanc and summer nights go hand in hand.
The wonderfully expressive nose is herbacesous to start with before opening up to gooseberries, passionfruit and pear.
The palate is all a Sauvignon Blanc should be, clean fresh and full of fruit characters that dance across the palate. Passionfruit gooseberries and pear return along with lychee and tropical fruits.
With a well integrated backbone the flavours linger as long as you can resist taking another sip.
The Vintage
In 2008 China hosted the Olympics, Britney Spears made a comeback and Sauvignon Blanc thrived in McLaren Vale and the Adelaide Hills.
Healthy rains in winter and spring set up the vines perfectly and allowed for stress free conditions from veraison to harvesting.
Cool temperatures in February meant that intensity of flavour ripeness was achieved at low level of pH and good levels of natural acidity - perfect.
The Winemaking
The grapes are lightly crushed with a short period of skin contact before they are basket pressed in stainless steel baskets that are made on-site at d’Arenberg.
The juice is then transferred to temperature controlled tanks where it is inoculated with yeast starting the fermentation process.
Once fermentation is complete samples from each batch are taken to the tasting bench (more of a table really) where the winemakers decide on the final blend of The Stump Jump Sauvignon Blanc.