Sauvignon Blanc

We aim for elegance, balance and to express the unique terroir of the Elgin Highlands. Grapes were hand-picked into crates early in the morning to ensure that the grapes stayed cool. Each of the 9 blocks are harvested and vinified separately. After gentle pressing, the must was settled, maintaining a temperature of 6-8°C. Fermentation occurred at 14-16°C, using different commercial yeast strains particularly suited to Sauvignon Blanc. The wine was kept on the gross lees for 5 months and stirred regularly to enhance the richness of the mid-palate. The 10% Sémillon component was fermented naturally in 2nd and 3rd fill 500L French oak barrels to enhance the mid palate weight and to add complexity to the wine. A selection of different Sauvignon Blanc vineyard sites were naturally fermented in 500L French oak barrels. The barrel fermentation component made up 4% of the final blend.

After below-average winter rainfall during winter, an unusually wet spring ensued. Warmer and drier weather during November, December and January accelerated the ripening process and at this stage we expected harvest to be a week or two earlier than in 2022. February and March were characterised by very cool temperatures and unusually high rainfall. Increase in decease pressure necessitated that we monitor the vineyards more carefully and do more precise canopy work. The cooler conditions during February and March slowed down the ripening process of the vines. The resulting wines are showing beautiful expressive fruit, with lovely fruit concentration and bright acidities, giving the wine great vibrancy and tension.