Sauvignon Blanc Case

We aim for a light extraction before pressing, leaving the juice on the skins for 2 hours before pressing to tank.

In order to retain Sauvignon Blanc’s fresh character we do not tie or clip the vines’ shoots during the growing season. The result is an expansive, shady canopy that provides an optimal ripening environment without excessive sun exposure. We start before dawn to pick fruit in the cool morning hours and bring the bunches to the cellar in shallow lug boxes designed to keep the grapes intact on the ride down. Because of the Sauvignon Blanc vines’ age, they are naturally very low yielding, normally between 4-6 tons per hectare. The low yield allows the vines’ root systems to extract nutrients and flavours from deep in the soil and provides structure and character to the wines.

After fermentation in tank, our Sauvignon Blanc gains body and weight through three months of lees contact.