Cold Fact Sauvignon Blanc

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

The grapes were destemmed before receiving approximately 6 hours skin contact. After gentle pressing in a pneumatic “tank” press, the juice was cold settled for 2 days before being racked and inoculated with selected yeasts.

Grapes were harvested at different ripeness levels to add fruit complexity to the wine, and vertical hedge trellising and innovative canopy management techniques were used to enhance the intense flavours. By retaining the outer leaf layer and removing leaves in the centre of the canopy to form a tunnel-like effect promoting good air-flow, grapes were unaffected by botrytis and higher pyrazine levels associated with much cooler vintages could be obtained.

The wine spends 6 months on lees before blending and bottling. All the vineyard blocks were kept separate and fermentation took place between 12-16°C