Vinification:
Vinification was reductive, which meant all air was excluded from the grape processing operation. This was done to protect the delicate varietal flavours. The Sauvignon Blanc fermented at 16°C. After fermentation, the wine was left on its primary lees, with regular stirring weekly for the first month. This process imparted a lovely roundness to the mid-palate.
Winemaker’s Tasting Notes:
On the nose: An abundance of tropical fruit flavours with hints of lime and green fig.
Palate:
A melange of yellow and green tropical fruits with hints of citrus. Soft, full bodied with a harmonious palate and coated acidity adding to the zesty, mineral finish. Good balance between acidity and structure, with a persistent lingering length.
Ageing potential: Drink now, or age for another two to five years
