The Chenin Blanc were harvested fully ripe at 24 Balling by hand , cooled down to 10 degrees Celsius , crushed, only free run juice used and innoculated with yeast to ferment. VIN 13 / NT 116 yeast co innoculation to ferment. The Viognier were harvested two weeks later and the free run juice aded to the fermenting Chenin blanc must Fermented at 16 degrees Centigrade , 6 weeks to complete fermentation Post fermentationt the wine spent 3 months on it’s thick lees with low sulphur at 9 degrees Centigrade.
Since we started making wine in 2001 our Sauvignon Blanc has been a real crowd pleaser. It is light green in colour with excotic forthcoming frangipani flower, passionfruit and white peach on the nose. Flinty minerally notes on the pallet follow through with a crisp acidity. Delicious juicy green fruit flavours rounds it off elegantly.