Eight Rows Sauvignon Blanc

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The grapes were night harvested at 21ºB, crushed and de-stemmed reductively. Skin contact of 8 hours, pressed and seƩled for 36 hours. Racked and inoculated with selected yeast, Vin7. 3 weeks alcoholic fermentation temperature controlled at 14 - 16ºC.

Gentle slopes exposed to the micro-climate of the Atlantic Ocean results in the vineyards being influenced by the cool air-flows and morning mists so typical of a maritime climate. In summer a firm south-easter wind fans the vines ensuring temperate and sunny ripening conditions. Along with dryland farming on soils of decomposed granite with a high clay content, the vines offer intensely flavoured fruit, resulting in wines of elegance, character and structure.

Post fermentation lees contact of 5 months to enhance mouth feel and concentration. Minimum intervention during the winemaking process.