An explosion of ripe tropical fruit aromas on the nose. A crisp and fresh pallet with hints of pear flavours. The natural fermentation gives it a layered fruit dimension that ends in a fresh juicy finish.
This wine can stand up to foods such as pastas, and fish with creamy sauces
In the Vineyard
A cool and wet winter allowed vines to go into proper dormancy. With strong winds experienced at the end of November and extreme heat wave conditions from December to February, this resulted in slower ripening and the ability to harvest at lower sugar levels. With good canopy management and perfect harvest decisions, we managed to harvest the Sauvignon Blanc without any rot or spoilage problems.
About The Harvest
The grapes were harvested by hand from the beginning of February with exceptional yields. In the cellar
100% fermented in stainless steel tanks between 12C and 15C and left on the lees for six months. It was mixed with the lees occasionally to impart freshness and a full body.