Tasting note: An explosion of ripe tropical fruit flavours on the pallet. The natural fermentation gives it a layered fruit dimension that ends in a lusciously juicy finish that is very well integrated and balanced with a bright acidity supported by the subtle use of wood
Food suggestion: This wine can stand up to rich foods such as pastas, poultry and fish with creamy sauces
In The Vineyard
A cool and wet winter allowed vines to go into proper dormancy. We experienced severe winds at the end of November and extreme heat wave conditions at the end of December. This resulted in slower ripening and the ability to harvest at lower sugar levels. With good canopy management and perfect harvest decisions, we manage to harvest the Sauvignon Blanc without any rot or spoilage problems. 2017 In particular, was a very dry year so the fruit that did survive, shows extraordinary characters.
The grapes were harvested by hand from beginning February and was very challenging due to severe droughts.
In The Cellar
Sixty percent was fermented in stainless steel tanks between 12C and 15C and left on the lees for six months, racked and tank matured for another six months. It was mixed with the lees occasionally to impart freshness and a full body that would not be overwhelmed by wood.
Quality & Craft