The Journal Sauvignon Blanc

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

The grapes were hand harvested at 24ºB, crushed and de-stemmed. Skin contact of 4 hours, pressed and settled for 36 hours. Racked and inoculated with a selected yeast. 3 weeks alcoholic fermentation in 1st and 2nd fill 600L Austrian Oak barrels, 500L French Oak barrels and terra cotta pots temperature controlled at 18-20ºC.

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 11 months in barrel, stirred up once a week to enhance mouth feel and concentration. This wine was made with minimal intervention and sediment may occur over time.