Sauvignon Blanc

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

Grapes are hand-picked at optimum ripeness between 22.5 – 23.5° Balling, depending on the temperature and soil conditions of the specific season. Once the grapes have been picked, they are transported to the cellar in layers of dry ice to protect the juice from contact with oxygen. After crushing and de-stemming the juice is kept on the skins for 24 hours to allow maximum flavour extraction. Free- run juice is then kept at minus 4 degrees Celsius to freeze-out excess water and boost flavours. Fermentation occurs in a combination of new French-oak barrels and stainless tanks.

The vines from single vineyard Block no.20 Sauvignon Blanc (2.8 ha) are grown in a combination of slighty rocky, sandy and clay soil with an average ability to retain moisture. Neutron hydrometers measure the moisture levels and according to their readings, controlled irrigation is applied. The vines are stressed as needed to control the size of the berries and the vigorousness of the canopy. Active management of the leaf canopies protect the bunches from direct sunlight, allowing the winemaker to receive the best possible full- flavoured grapes.

100 Days of maturation on the fermentation lees in barrel lead to further flavour development. Wine undergoes protein- and cold stabilization before bottling.