Kim Crawford Sauvignon Blanc Recipe
Recipe information
Make Kim Crawford Sauvignon Blanc in just 3h . Marlborough, NZ New Zealand
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Ingredients
Wine Ingredients
Wine Production Steps
1. Harvesting
Harvest the Sauvignon Blanc grapes from the vineyard in Marlborough, NZ when they are ripe. This typically occurs in late March to early April.
2. Crushing and Pressing
Crush the harvested grapes and press them to extract the juice. Make sure to separate the skins and seeds to avoid bitterness.
3. Fermentation
Add the Sauvignon Blanc yeast to the collected juice in a fermentation vessel. Allow it to ferment at a controlled temperature of around 12-15°C (54-59°F) for about 2-3 weeks.
4. Adding Sulfur Dioxide
Once fermentation is complete, add sulfur dioxide to the wine to stabilize it and prevent oxidation. Adjust the levels to 50 mg/L.
5. Fining and Clarifying
Allow the wine to settle, then clarify it by using an acid blend and racking it off the sediment.
6. Bottling
After clarifying, the wine is ready to be bottled. Fill bottles with the finished wine, ensuring they are clean and sanitized, and seal them with corks.
7. Aging
Let the bottled wine age for at least 3 months in a cool, dark place before tasting.
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