Technical Analysis
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.
Tasting note
Mouth filling flavours of sub- tropical fruits including melon, lychees, passion fruit, ripe nectarine flesh , with intense pink grapefruit and fresh limes on the finish.
Vinification details
Grapes are hand harvested at around 21 – 22.80 Balling. After pressing, the must is settled to allow for solids to settle to the bottom of the tank, From two days, the clear juice is decanted off the solids. Fermentation is inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature is maintained at 140 Celsius. The wine is kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. The final wine is lightly fined and filtered into bottle.
Tasting video
With owner and winemaker Cathy Marshall.
Technical Analysis
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.
Tasting note
Mouth filling flavours of sub- tropical fruits including melon, lychees, passion fruit, ripe nectarine flesh , with intense pink grapefruit and fresh limes on the finish
Vinification details
Grapes are hand harvested at around 21 – 220 Balling. After pressing, the must is settled. Fermentation is inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature is maintained at 140 Celsius. The wine is kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. The final wine is lightly fined and filtered into bottle.
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.
Tasting note
Mouth filling flavours of citrus, lime sorbet and a core of ripe nectarine , blackcurrant flesh with a long, pure line of pink grapefruit on the finish. This vintage includes a 12% portion of cask fermented Semillon.
Vinification details
Grapes were hand harvested at 21 – 220 Balling. After pressing, the must was settled. Fermentation was inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 4 months and stirred periodically to enhance mid- palate richness. There was a 12% cask fermented Semillon fraction blended to broaden the mid palate slightly. The final wine was lightly fined and filtered into bottle.
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.
Tasting note
Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character reminiscent of Sancerre.
Vinification details
Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 5% cask fermented Sauvignon Blanc fraction was blended after 6 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle..
Sauvignon Blanc grapes are well suited to the cool climate region of Elgin with vines achieving enhanced fruit flavours and good acidity.
Tasting note
Mouth-filling flavours of citrus, lime sorbet and a core of ripe nectarine flesh with a long, pure line of pink grapefruit on the finish. In its youth, flavours are fresh and zesty with a broad mineral-textured base which over time will settle into a flinty and wet limestone character reminiscent of Sancerre.
Vinification details
Grapes were hand harvested at 22-230 Celsius. After pressing, the must was settled and inoculated with a commercial yeast strain particularly suited to Sauvignon Blanc and the temperature was maintained at 140 Celsius. The wine was kept on gross lees (yeast solids) for 6 months and stirred periodically to enhance mid-palate richness. A 2% cask fermented Sauvignon Blanc fraction (clone 161) was blended after 4 months to broaden the mid-palate slightly. The final wine was lightly fined and filtered into bottle.
