Tasting note

Viticulture

Harvested in the early morning to retain as much quality as possible, the Sauvignon is pressed, settled and racked off gross lees before fermentation in stainless steel. Fermented at a cool temperature, 15 degrees, to keep the aromatic compounds found in this wine. It is then kept on fine lees to build texture and help stabilise the wine.

Vinification

Free run juice fermented in stainless steel with innoculated yeast at cooler temperatures to retain volatile aromatics. Wine racked off gross lees to mature on fine lees with stirring to develop balanced texture. No MLF or oak contact to maintain fresh style.