The Journal Sauvignon Blanc

The grapes were hand-harvested at 24°B, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a select yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L French Oak barrels and terra cotta pots temperature controlled at 18-20°C.

Gentle slopes exposed to the micro-climate of the Altantic Ocean results in the vineyards being influenced by the cool air-lows 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 11 months in barrel, stirred up once a week to enhance mounth feel concentration. The wine was bottled unfiltered and sediment may occur after time.