Lifted aromas of lemon grass and gooseberries gradually move to a deeper foundation of lychee, red currants and meringue. A textural palate from start to finish, starting with flavours of white pear and honey suckle and finishing with nectarines, apricot blossom and lime leaf. Drink now for freshness or be rewarded with cellaring.
Our Sauvignon Blanc fruit was harvested in the early hours of the morning and immediately cold crushed to press, where the juice was separated from the skin. The juice was cold settled for 2-3 days before being racked and fermented in stainless steel and new French oak barrels (20%). The oaked portion was combined with the portion in stainless steel after fermentation, where the wine was matured on the fine lees with bâttonage occurring fortnightly for 5 months. The wine received a light fining prior to filtration and was then bottled with all-natural acidity.