Part of the winemaking process was to preserve the fragile flavours and aromas of the two varieties. Both parcels 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 for the two varieties. Post fermentation, the wines were racked off lees to preserve their clean and crisp characteristics. The batches were then blended and bottled.
Starting the season, good rain events produced strong growth, canopies and budburst flowing to excellent yields and creating one of the best vintages in a decade. Progressing to a long cool summer providing the slow steady ripening of fruit that gives us the intense flavour and acidity that we hope and dream for every vintage. All areas of the Great Southern were gifted this incredible season and all the Rockcliffe vineyards looking superb.
Sauvignon Blanc &
12.6 % v/v
3 – 5 years