The Vineyards

The vast majority of Sauvignon Blanc vines are planted in deep, cool alluvial soils with high water holding capacity. Planting the very sensitive Sauvignon Blanc in these soils and using a northwest to southeast row direction helps to buffer the wines against unfavourable weather conditions, such as heat waves. Some vineyards are managed to be a bit more vigorous in growth, with a slightly denser canopy to ensure that some of the more herbaceous flavours are retained while other vineyards are shot thinned more severeley to create a more open canopy. This enhances the synthesis of terpenes which are responsible for the tropical fruit characters, typical of Sauvignon Blanc.

Grapes were harvested between 21 and 22 degrees from a selection of vineyards. Gentle pressing followed by using a pneumatic bag press to capture the delicate fruit component. The wine was made reductively to prevent any oxidation and to ensure that natural flavours of the grapes could be retained. Fermentation happens slowly in temperture controlled stainless steel tanks for 18 days at 12 degrees.

Full bodied with powerful variental flavours of bell pepper, green apple and freshly cut grass. Good structure with lovely balancing acidity. Enjoy with seafood, smoked salmon, roast chicken and pork.