The grapes used for Sarah’s Creek Sauvignon Blanc are harvested at lower sugar levels to add greener notes and crisp acidity. The second pick is done when the grapes are physiologically ripe, which brings through fruity and tropical notes and aromas of passion fruit, grapefruit, and ripe fig. The palate is fruity with balanced acidity. This method of harvesting in two stages promotes a complex wine with balanced acidity. Generally, the Sauvignon Blanc grows on alluvial terraces.
Sarah’s Creek Sauvignon Blanc Grapes are harvested by hand for greater quality assurance. The grapes were cooled overnight before it was destemmed and pressed. Free-run juice and pressed juice were kept separate until final blending after primary fermentation and aging. The wine was cold fermented for 15 days at temperatures between 14º and 18° Celsius.