The fruit was de-stemmed and lightly pressed with minimal skin contact. The clear juice was then fermented in stainless steel using natural yeast strains to allow the powerful fruit flavours to dominate.
A small portion of hand-picked whole-cluster pressed high solids wild barrel ferment was blenden in to add texture and complexity.
The resultant wine is pale-gold with green highlights. Intense flavours of lime rind, pinck grapefruit, passion and lemongrass are evident on the nose. This is a full-bodied, round and concentrated sauvignon with some citrus and topical fruits and perfect balance of acidity on salty dry finish.
Best drunk after one year bottle age and has potential to age gracefully over 3-4 years.