Winter Ferment Sauvignon Blanc

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Night harvested at 23ºB and crushed and destemmed - reductively. Skin contact for 3 hours, pressed and settled for 72 hours. The fermentation of this wine was postponed for 4 months before inoculated with selected yeast. 2 weeks alcoholic fermentation temperature controlled at 14-16°C and was bottled soon thereafter.

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.