Sauvignon Blanc

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

The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5°C) to cool the fruit down, receives a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. We inoculate with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve.

An uncharacteristically cold and wet start to the growing season ensured good dormancy in the vines, while an early and warm January brought the ripening period forward. Reds delivered dark colour and impressive structure quite early in the harvest, balanced by higher than average acidity. Overall, a promising vintage.

The wines are left on their gross lees for 6 months after which we rack them and add a light fining to clean them up a bit for evaluation and then bottled.