Product Description The grapes were harvested by hand and machine at 22 to 24 Balling from February to March. The fruit was crushed and cool-fermented in temperature-controlled stainless steel tanks at 15C for a period of two to three weeks. A proportion of the grapes received skin contact for four to six hours before the free-run juice was drained. The wine was left on the fermentation lees for two months prior to final blending. Juice and wine movements were kept reductive with minimal mechanical handling to retain the distinctive Sauvignon blanc flavour and quality.
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