Family Reserve Sauvignon Blanc

The grapes were picked early in the morning and in some cases even during the night. We handle Sauvignon Blanc very reductively from the start with dry ice in the vineyard through to the fermentation vessel. 50% of the grapes were crushed as soon as it arrived (before 10am) with a CO2 blanket and given at least 12 hours skin contact. The other 50% were “whole bunch” pressed into the settling tanks. The portion that received skin contact was fermented in stainless steel tanks while the “whole bunch” portion was fermented in new 400l French oak barrels.

The grapes were selected from vineyards in Durbanville and Darling. The growing season were moderate with cold evenings, perfect for Sauvignon Blanc. Some leaf plucking in the bunch zone early in December to ensure enough sunlight on the bunches and to create a healthy microclimate around our bunches. What a vintage!

The wine spent 6 months on the lees and in barrel before it was blended and bottled.