2019 Sauvignon Blanc

Why we love this wine

• Grapes & Terroir

  Silty loam over free-draining gravels. Vertical shoot positioning. Standard vertical trellis.
• Viticulture

  The timing of bud burst was like previous years however the early part of the season was notable for lower sunshine hours, especially in November. January and February were extremely hot and dry, withering the surrounding hills and putting pressure on irrigation systems. This also brought forward the harvest by 10-14 days. Warm, dry conditions over harvest meant the grapes could be picked with optimum flavour and without pressure from disease or rain. It was a dream harvest.
• Winemaking

  The fruit used to make this wine was harvested during the cool autumn mornings and fermented in stainless steel tanks using selected yeast strains. Also, a small portion of this fruit was hand harvested and let to undergo a wild fermentation in seasoned French oak puncheons. Post fermentation, the wine spent approximately 6 months on lees, after which the wine was blended, filtered and finally bottled locally in January 2020. Alcohol: 13.0% vol. Residual Sugar: 3.2 g/L pH: 3.25 Titratable Acidity: 6.3 g/L
• Tasting

  Light lemon colour and a bright clarity with lifted notes of grapefruit, gooseberry and red capsicum, with subtle hints of tropical fruit. Palate: layers of citrus, passion fruit, red apple and herbal notes intermingle on the palate. This finely textured wine has subtle hints of wet rock and finishes with a long, dry finish. Cellaring: 3-4 years.
• Wine & Food Pairing

  This wine is particularly well suited to seafood dishes, poultry dishes or summer salads.