An enticing Sauvignon Blanc with layers of white pear, quince and crushed pineapple on the nose. A rich and creamy palate with a lingering taste of apricot and nectarines. A uniquely crafted Sauvignon that is truly memorable. The whiter mushrooms and soft creamy sauce with a fresh fennel touch pair very well.
How the wine is made
Grapes are hand harvested early morning at 23.5 balling. Portions of the grapes are whole bunched pressed and the other portion goes through the de-stemmer and is crushed for skin contact. One day of settling and then barrelled in 400l French oak barrels. Natural fermentation takes place over the next 40 – 60 days at 13°V . Once fermentation is completed the barrels are matured for up to 10 months with monthly battônage of the lees. No malolactic fermentation takes place.
13% 1st fill, 29% 2nd fill,29% 3rd fill and 29% 4th fill barrels of tight grain with medium toast