Aromas of green figs and asparagus, with cut-grass
and granadilla undertones. Crisp and lively in the
mouth with ultra fresh, zesty finish. Pale straw
colour with a green tint. Drink now or within
1.5 years. One of the best vintages thusfar.
VARIETY: 100% Sauvignon Blanc
SOIL TYPE: Sandy Clay Soils
Grapes were harvested in two different
batches – at 18⁰ balling and the other at
22⁰ balling for tropical fruit and green
asparagus flavours. The grapes arrived in
the cellar at 11⁰C. We worked in a very
reductive way, kept the juice in cold
storage for approximately one week and
stirred the lees up daily. After a week the
wine was racked and the fermentation
process started – a very cold fermentation
at 12⁰ C. After fermentation the wine was
kept on the lees for another two month. No
MLF fermentation took place and the wine
was bottled after contact with the lees and
a fine filtration.
FOOD SUGGESTIONS: Norwegian salmon wrapped asparagus spears with a zingy Hollandaise sauce.