Wild Horseshoe Sauvignon Blanc

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

The grapes hand harvested at 24° Balling, Crushed and destemmed. Skin contact of 96 hours, and the free-run juice was further fermented in older 500L French oak barrels. Wild- fermentation was done at 18-20C .

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, stirred up once a week to enhance mouth feel and concentration. The wine was bottled unfiltered and sediment may occur over time.