Part of the winemaking process was to preserve the fragile flavours and aromas of this variety. The grapes were harvested during the cool nights of vintage to keep the fruit in good condition and retain the flavours and aromas. Fermentation took place in stainless steel tanks, the juice was kept at 15°C to force the yeast to ferment slowly. Several yeast strains were used to create different flavours and mouth feel favourable to Sauvignon Blanc. Post fermentation, the wines were racked off lees to preserve their clean and crisp characteristics.
Freshly shucked oysters with fresh chilli, lemon dressing
The complex Sauvignon Blanc aroma is lifted by the fresh mineral flavours of the oyster. The fleshy texture and slight acidity of both, amalgamates to pronounce the body of the wine.
Evenly distributed rain events early on in the season (October) assisting the dry grown vines, very good flowering conditions in October, cool to mild temperatures through to January, and a dry hot February.
12.5 % v/v