Fat Lady Sauvignon Blanc

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Grapes were sorted by hand then destemmed and chilled via mash cooler to 10°C. Gentle press cycle of 3h was used with free run juice (~2500L) kept separate from pressed juice (~900L) for 48h settling. Total yield = 3500L (700L/ton). Free run Juice (70% of total yield) was racked to a stainless-steel tank (T13) and co-inoculated with cultivated yeast strains for a cold fermentation not exceeding 18°C. Fermentation took 21 days to complete. Pressed juice (30% of total yield) was racked to four old French oak barrels and inoculated with a cultivated yeast strain for fermentation at ambient room temperatures.

Vineyard site is predominantly on a west to southwest facing slope at 203m above sea level approximately 5.19km from the cool South Atlantic Ocean.

After fermentation the wine in T13 (free run), was left for 30 days on fermentation lees before racked to T19 with some fine lees to mature a further four months. The wine in old French oak barrels were left on fermentation lees for a total of six months. Both components were blended at the beginning of Spring before it was prepped for bottling.