Sauvignon Blanc

Crayfish with a cucumber dill salad or with fresh bread and goat's milk cheese.

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

Only grapes of exceptional quality made it to the cellar, leaving all rotten and sun-burnt berries on the vines. 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 skin contact which optimised flavour extraction. Once settled, the clean juice was fermented in stainless steel tanks with ‘Vin 7’ yeast. Following fermentation and while the wine still appeared cloudy, the wine was extracted from the gross lees.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.