Dry Sauvignon Blanc (<5g/l or up to 9g/l if TA <2g/l lower) () Unwooded any vintage
Grapes were hand-harvested according to their taste profile in the vineyards. They were destemmed and crushed into a bag press, with no extended skin contact. Settling of the juice took place at a temperature of 12°C, for 24 hours. The juice was partially spontaneously fermented at temperatures of between 15 – 18°C and took about 3 to 6 weeks to ferment to dryness. As with most of our white wines, this Sauvignon blanc was left on the primary lees for an extended period until bottling. No acid, enzymes or fining agents were used during the winemaking process.
Vibrant citrus notes on the nose, especially lime and a touch of flowery peach, follow through to a crisp palate, yielding ripe fruit flavours with a zesty lime edge. The balanced acidity gives a natural freshness and great length. Great with chicken and fish.