Intense aromas of fresh tarragon, lemon and quince accented with fruit blossoms. The palate coats with fresh lemon, vanilla curd and lemon balm, balanced by persistent and lively mineral driven finish.
Brilliant upon release though it will develop nicely through 2025 under ideal cellaring conditions.
Sauvignon Blanc was harvested in the 3rd week 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. Crop levels were kept low at 3 tons per acre.
To create heightened complexity in aromatic esters, fermentation is long and cool, done in stainless steel tanks, with 15% fermented in neutral oak puncheons. We also apply a variety of yeasts specific for promoting our desired aroma and flavour components. The wine is maintained on light lees for 4 months prior to fining, filtration and bottling.
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.