Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower) () Unwooded any vintage
After crushing,skin contact was allowed for an extended period to provide structure and flavour. The juice underwent a cool fermentation of 12 - 15 C for a period of 12 days.Fermented dry,the wine was left on the lees for a further three months,resulting in a ripe creamy texture.The final blend led to an expressive citrus and tropical fruit-driven style crisp and balanced.
This crisp,fruity Sauvignon Blanc is characterised by vibrant freshness and upfront fruit flavours and aromas.It presents a medley of tropical fruit flavours with prominent litchi, passion fruit and lime. Delicious with meat carpaccio,seafood and salads,or simply on its own.