The wine displays aromas of grapefruit and guava on the nose followed by mouth watering acidity and upfront citrus fruit on the palate.
In The Vineyard
Vines planted: 1993—2002
Soil: Hutton/Oak leaf
Yield: 10 t/ha
Trellising: 5 wire extended moveable perold
About The Harvest
We experienced a warmer than usual picking season, which made securing optimal ripeness a bit of a challenge. We set out early morning to hand-pick before the temperatures picked up. The Sauvignon Blanc grapes harvested displayed good concentration of ripe fruit.
In The Cellar
After sorting, destemming and crushing, 50% of the grapes had skin contact for 6-12 hours. Only the free-run juice was used for this wine. The wine was fermented in stainless steel tanks and left on the lees for 2 months. The challenge in the cellar is always to capture the full potential of each batch of grapes.