Sauvignon Blanc

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

The vineyard on each soil type is harvested at optimum ripeness and is vinified separately. The grapes were harvested by hand at 22˚ to 24˚ Balling and handled reductively. The juice was cold-fermented between 13˚ C and 15˚ C to preserve the natural grape flavours. The wine was left on the lees for six weeks before being racked. The estate blend was then created using elements from various blocks to ensure that the result is greater than the sum of the parts and over-delivers in every aspect.

The vineyards are planted in the south facing blocks on the lower reaches of the farm as well as within view of the sea, in sandy, gravelly and highly weathered soils with a clay substructure. The vines are trellised on a 5-wire hedge system and pest and disease control is managed according to the IPW rules and standards. We experienced sufficient cold weather conditions towards the end of winter to meet the vineyards’ cold requirements. Average rainfalls replenished rivers, streams, irrigation dams and soil water levels. Early and even budding and warm spring temperatures contributed to somewhat earlier flowering and set. Summer was dry with cool evenings. The optimum growing season meant that wine grape harvest started two weeks earlier than usual and exceptional quality fruit was delivered to the cellar.