A tangy salsa-like combination of honeydew melon, yellow peach and pawpaw tossed with some red capsicum, a sprig of spicy tomato leaf and a twist of grapefruit zest this is an intensely aromatic, mouth-filling wine with a refreshingly crisp, flinty finish.
The Sauvignon Blanc was harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was
cold-settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until August, when the blend was assembled from the most desirable parcels.
Subscribe to our FREE mailing list to be kept up-to-date with our special offers, exclusive parcels of wine and wine tasting events.