Winemaker's Choice Sauvignon Blanc Barrel Fermented, 0.75 L

The story of the Winemaker's Choice brand begins in 2013, when, after an exceptional harvest, Midalidare's oenologists decide to create something really special. For the first vintage Syrah grapes were chosen: one of the exceptionally well-developed variety in the winery. In 2015, the “winemaker’s choice” was Malbec, and in 2017 the brand was expanded in whites with Winemaker's Choice Sauvignon Blanc Barrel Fermented. “Chosen” wines are produced in limited quantities and are an excellent choice for connoisseurs of terroir wines.

Appellation and origin: White wine Sauvignon Blanc Barrel Fermented “Winemaker’s Choice” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Shipkata vineyard.

Grape variety: 100% Sauvignon Blanc from Shipkata.

Vintage: 2022.

Volume: 750 ml. 

Closure: Natural cork.

Alcohol content: 13% vol.

Maturity: Mature. Keep 2 to 4 years.

Packaging: 6 bottles per case.

Tasting notes: Straw and brilliant color with greenish hints.  Very complex on the nose, this Sauvignon Blanc opens with crispy zested lemon peel and grassy notes of freshly cut grass, Honeycrisp apple and focused minerality, complemented by complex ferment aromas as well as very subtle oak and tropical fruits touch. Full-flavored and firm, the wine has a textured and refreshing palate with elegant oak touch and lingering, mineral finish.

Serving suggestions: Excellent as an aperitif or paired with white meat, fish, seafood, vegetables. Great match for roasted chicken; grilled Salmon; lobster, oysters, and other shellfish; anchovies based dishes, bisques and creamy dishes, lasagne or eggplant parmigiana. Serve at 9-11°С, in Sauvignon Blanc glass (tall stem, slender bowl, narrow rim) or regular White wine glass.

Storage: Cool and dark place, at temperature 8-12°С.

Terrior: Shipkata vineyard

• Altitude 290-310 metres above sea level
• Hilly terrain with 6%-10% slope,
• Alluvial soils with presence of clay and slime, with a high content of carbonates,
• Northern air currents,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture: Wine is made at the vineyard:

• Plants of French and Italian origin,
• Average age of the vines 8 years,
• Single vertical shoot positioning (VSP or single guyot),
• South and North exposure,
• East-West row orientation,
• Density 5000 plants per hectare; controlled yield at 9-10 ton/ha,
• Stimulated formation of leaf mass,
• Single regulation of production - green pruning,
• Controlled water balance.

Winemaking:

• Machine and manual harvest at the end of September,
• Cooling,
• Double sorting and press,
• Cold soak and decanting,
• Slow fermentation in French oak barrels,
• Maturation on the lees.