Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower) (4) Unwooded any vintage

Oenology: Night harvested at 23B and crushed and destemmed – reductively Skin contact for 3 hours, pressed and settled for 48 hours. The fermentation of this wine was postponed for 5 months before inoculated with CKS. Two weeks alcoholic fermentation temperature controlled at 14-16oC and was bottled soon thereafter. Maturation: Post fermentation lees contact of 4 months, stirred up once a week to enhance mouthfeel and concentration. The wine is bottled unfiltered and sediment may occur. Winemaker’s notes: A new world style of Sauvignon Blanc. The wine has intense aromas of gooseberries, tropical fruit and sweet-grapefruit with a core of minerality. The excellent natural acidity creates balance to the concentrated, rich mouth-filling texture.

Food suggestions: Full flavoured seafood dishes and creamy soup or blackened, spicy pan-fried fish.