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

THE WINEMAKING After four hours' skin contact in specially designed stainless-steel separators in an environment free of oxygen, the juice was drained and cold-settled for 72 hours. Slow fermentation at 13º - 14ºC was followed by a short period of lees contact with the wine being racked and blended shortly before bottling. COLOUR Olive green with a pale green edge. NOSE Fresh lime, passionfruit, winter melon and subtle whiffs of fynbos on the nose. TASTE Medium- to full-bodied wine with a vibrant acidity and prominent flavours of sweet tropical fruit and a lingering finish of lime zest. ALCOHOL 13.59% RESIDUAL SUGAR 1.88 g/l TOTAL ACIDITY 6.14 g/l PH 3.34

Serve slightly chilled on its own or with fresh seafood, poultry or fresh salad with a creamy dressing.