|Cultivar||100% Sauvignon Blanc|
|Trellis System||Vertical Shoot Positioning. Double Perold.|
|Soil||Mixed Duplex Clay soils|
|Climate||Cool with winter rainfall|
Grapes were picked early morning, destemmed, crushed, pressed and allowed to settle for 24 hours. Fermentation occurred with selected yeast strains at 12-18°C. The wine was kept on the lees for 1 month, after which it was racked off the gross lees, sulphured up and left on fine lees until blending. Before bottling, the wine was kept in stainless steel tanks at below 12°C. Cold stabilised and filtered. No added acid, sugar, etc.
Colour: Pale Straw
Nose: Tropical fruits, lychee and grapefruit, golden delicious apples with citrus blossoms
Palate: Soft fresh entry with tropical fruit following from the nose. great texture to finish with lingering citrus notes.