We picked our most distinctive Sauvignon Blanc vineyard, grown by Michelle Cox and John Good, in the heart of the Adelaide Hills, atop Charleston in the 3rd week of March in the cool of early morning. The fruit was destemmed, crushed and gently pressed.
Free run juice was then fermented in small stainless steel tanks between 11 and 14 degrees celsius. This Wishing Clock natural acidity, low pH, and alcohol of only 12.0% is light and dry.
This Wishing Clock of the Adelaide Hills was bottled directly with minimal filtration and no fining to capture the essence of the vineyard, a looking glass if you will, and is ready to drink immediately. Thanks Michelle and John, a wish come true.
This wine is suitable for vegans.