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

The grapes were harvested during the night and early mornings at 22º to 24º Balling over a two-week period to ensure a broad spectrum of flavours. No skin contact was allowed and a two-day period for settling was followed prior to fermentation. Fermentation took place at 13º - 15º Celsius in stainless steel tanks. The wine was left on its primary fermentation lees for about two months to ensure a more complex, balanced palate with a lingering finish.

Appearance: A clear, green-hued appearance. Nose: A cascade of gooseberries, passion fruit and lemongrass in the glass. Palate: An exquisite balance between the tropical fruit flavours and the lingering, zesty finish. Excellent served with fish and other seafood dishes.