PC Sauvignon Blanc

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

The grapes were all picked at cool temperatures early in the morning and received between 4 - 6 hours of skin contact, before being pressed and settled. The majority was cold fermented with selected yeast strains in stainless steel tanks, while a small portion (6%) was fermented naturally in older oak barrels. After 3 months of lees contact, the wine was blended and prepared for bottling. There is a 2%-barrel-fermented Semillon component in the final blend for added texture and mouthfeel.

The season started relatively late and most of the ripening season saw mild conditions, perfect for optimal berry development. In January and February, we saw multiple heat spikes, which sped up ripening, which in return lowered acidities, and made picking decisions even more vital than normal. Because of the few warmer days, the wine has more expressive fruit than in cooler vintages and the lower acidity makes this wine immediately appealing. This is also the first vintage that has seen a small percentage of oak fermentation and Semillon used in the final blend. These components were all fermented in older barrels and do not contribute any oak characteristics, but bring incredible complexity and texture to the final wine. The grapes were sourced from various vineyard parcels on Saxenburg, ranging in elevation from 175m to 260m above sea level. These parcels are picked and treated individually in both the vineyard and cellar. Some components contribute to the more tropical fruit spectrum, while others bring more minerality and greener notes.