The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. Our Sauvignon this year comes from five different vineyards, all of them giving particular attributes to the final wine.

The hand-picked fruit was whole cluster pressed so that the time on skins was minimised.  A portion of this juice, 19% this year, was barrel fermented in seasoned French barriques to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 35%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit. 

 The final blend was made solely from free-run juice, as we feel it gives a more elegant and subtle wine, a key for us.

VARIETY: Sauvignon Blanc

WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Max Bicknell, our focused growers, and brilliant vintage staff
ALCOHOL: 13.2%
TITRATABLE ACIDITY: 7.8 g/L
RESIDUAL SUGAR: 0.8 g/L
BRIX AT HARVEST: 20.9 - 24.3
HARVEST: 21 March - 18 April

TASTING NOTE