A traditional Sancerre expression of Sauvignon Blanc, the robust floral nose opens with hints of pink grapefruit, lemongrass and vanilla custard. Minerality softens the focused palate with flavours of meyer lemon, meringue and micro greens.
Sauvignon Blanc grapes from 2 vineyards in the Oliver area were harvested in the 3rd and 4th weeks of September with optimal varietal flavours, bright acidity and low sugar levels. Different leaf removal strategies were employed to give a variety of bunch exposure times and subsequent flavour development.
The fruit is hand harvested and allowed to cool overnight. Flavours ripened quite early enabling us to pick at lower sugar levels, thus crafting a lower alcohol wine. Grapes are de-stemmed and cold soaked for 12-16 hours and then pressed. Free and press run juices are kept separate.
This wine is 100% fermented in neutral barrels and puncheons. We use a variety of yeasts specific for promoting our desired aroma and flavour components. No malolactic fermentation. The wine is maintained on light lees, with periodic stirring, for 14 months, prior to blending, fining, filtration and bottling.