Maintaining the cold chain preserves fruit freshness. The grapes are harvested early in the morning into small lugs, for rapid transfer to the cellar. After cooling overnight, whole bunches are sorted, gently destemmed and left on the skins for 24 hours in the static drainers. Only the purest free run juice was used to ferment. The juice was inoculated with specially selected yeast. The wine resides on the lees for six months, developing a beautiful mouth filling layered palate.
Layers of ripe tropical fruit balanced with zesty citrus, rich texture and complex creaminess on the mid palate. A rich tropical profile with slight green fig aromas, the unmistakable hallmark of Mediterranean climate Sauvignon Blanc. A very elegant wine with a lengthy zest finish.
Pan fried chicken breast
Cod or tilapia with a lemon butter sauce
At the age of 22, these vines are the oldest on the farm and planted at an altitude of 220 meters above sea level. Eastfacing rows enable direct sun exposure on the bunch zone once a day. The soil type is Oakleaf, structured and well drained, creating good nutrient transfers to the bunches due to the ideal pH balance of the soil.
Cultivar: Sauvignon Blanc
Range: Vineyard Collection