Groote Post Sauvignon Blanc 2000

In The Cellar
All fruit is handpicked into baskets, after whish grapes were de-stemmed. The juice was treated reductively but no ascorbic acid was added at any stage of the winemaking process. Free run and first press extraction were kept separate and the juice was settled for 8 days. Fermentation was induced by adding dried active yeast and took 14 days to complete. After completion of fermentation the wine was left on its gross lees for 5 weeks with occasional stirring.