Wine Maker Notes
The fruit was harvested at night and transported to the winery where the fruit was gently pressed. Selecting only the free run and light pressings the juice was settled and cool fermented for an average of 19 days. Following an extended three month period of yeast lees contact the various parcels of Sauvignon Blanc were blended together, lightly fined and filtered prior to bottling.
13.5% abv Residual Sugar:2.5 g/l