Sauvignon Blanc

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Another manual selection process ensured that only the best grapes passed through the de-stemmer and crushing press. In the press, the pulp was left for 6 hours of skin contact which optimised flavour extraction. Once settled, the clean juice was fermented in stainless steel tan with "Vin 7" yeast. Following fermentation and while the wine still appeared cloudy, the wine was extracted from the gross lees.

Only grapes of exceptional quality made it to the cellar leaving all rotten and sun-burnt berries on the vines.

A further 2-3 months' contact on the fine lees enhanced the complexity of the finished product. In advance of bottling, the wine was a protein and cold stabilized.