Groote Post Sauvignon Blanc 2011

In The Vineyard
Vines planted: 1993 - 2002
Soil: Hutton & Oakleaf
Yield: 8.5 tons/ha
Trellising: 5 wire Perold
Elevation: 280m

The Harvest
The grapes were harvested in three stages between 21° - 23° Balling. The grapes harvested in the morning went directly to the sorting table and the afternoon harvested grapes spent the night in a cold room at about 14° C.

In The Cellar
The grapes were de-stemmed before crushing and had skin contact for 6 - 12 hours. The juice was settled for 2 - 3 days, inoculated with cultured yeast, fermented at 13° - 16° C for 12 - 14 days and had lees contact for 3 months without stirring.
The wine was filtered and bottled in June.