Sauvignon Blanc

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The grapes were hand-harvested at 04:00 and transported to the cellar in 15 kg lug boxes, before being chilled to 4°C. The fruit was destemmed and crushed, with dry ice used throughout for protection. After 4–6 hours of skin contact, the grapes were pressed and the juice was settled for 48 hours before racking. Fermentation took place in stainless-steel tanks at 15°C using selected yeast strains. Once fermentation was completed after two weeks, sulphur was added and the tanks topped up.

This is the oldest vineyard block on the farm, planted in 1999 and covering 1.12 ha. The vines show moderate growth and vigour, with a noticeably slower start to the season compared to other cultivars. The block remained exceptionally healthy throughout, with no incidence of powdery or downy mildew. Pruning commenced on 2 July, followed by two rounds of suckering and a single tipping pass. No leaf break was required.

The wine matured on the lees for four months, followed by crossflow filtration and a coarse sheet filter at bottling. Bottling took place on 10 June 2025.