The fruit was given minimal skin contact and pressed using a closed tank press to yield the softest fruit characters. Post press the juice was racked to barrel to remove coarse solids. The Sauvignon juice was natural yeast fermented with fine solids in 15% new and the balance seasoned French oak barrels then aged on lees for nine months.
The wine was sulphured post primary ferment to block MLF. Whilst this style might traditionally be called a Fume Blanc, the intention was not to have an obvious oak influence on the aroma and flavour profile of the wine. Blended and bottled in August 2019,
Light straw in colour, the nose shows restrained passionfruit accents accompanied by banana and a hint of stone fruit. A lithe palate with plenty of citrus zing with guava and subtle toast notes leading into a long, crisp finish. The Sauvignon Blanc will be drinking well for another one to four
Ambient fermentation in 15% new French oak, the remainder, seasoned barriques. Lemon curd, green papaya and pineapple scents corral around a skein of vibrant acidity. Real pulse and length to this.