A cool wet summer originally gave us some concerns about the vintage but patience was rewarded with a hot dry harvest season that allowed grapes to ripen fully. Ripe Fruit was crushed and fermented on the skins individually. Fermentation on the skins lasted 14 days then the must was pressed and malolactic fermentation was done in stainless steel tanks. Once malolactic fermentation was complete the cuvee was made and further aged in stainless steel to maintain the fruit forward style.
The fruit was a blend from 12 year old and 16 year old vines. Grapes were allowed to soak for 8 hours before pressing. After pressing the juice was clarified with flotation technology and the clean juice was inoculated with a selected yeast strain for Sauvignon Blanc. Fermentation was completed in 10 days and further aging was done in stainless steel.
Grapefruit, passion fruit, freshly cut grass and subtle gooseberry notes. The palate is fresh and crisp with white grapefruit and lime flavours complemented by a zesty citrus finish.
Brix At Harvest:19.5
Aging In Oak:0 months
Release Date:December 1, 2016
Honestly great wines.
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