This Sauvignon Blanc comes from vineyards situated on north facing hills 400 metres above sea level. The cooler climate and soils of sand and limestone gives the wine some minerality.
Hand picked and sorted every care is taken to limit exposure to oxygen whilst pressing the Sauvignon Blanc grapes.
Only the free run is used to make this wine and the grape must is cooled and allowed to settle for 24 – 48 hours before racking off the sediments. After racking yeast that will ferment at cold temperatures is added and this gives a good herbaceous characteristic. Fermentation at 10 – 14 degrees takes up to 4 weeks to complete. The wine is then left on it’s lees for one month before mixing the yeast lees to give the wine more structure.
Yellow green in colour the wine has a tropical fruit flavour, guava and passion fruit. Well balanced with a fine acidity it has a fresh and fruity character with an outstanding aftertaste.
Serve at 10 – 12 degrees
Food match: Chicken, Seafood, Cheese and Past dishes.