Vinification was reductive, which meant all air was
excluded from the grape processing operation. This
was done to protect the delicate varietal flavours. The
Sauvignon Blanc fermented at 16’C. After fermentation,
the wine was left on its primary lees, with regular stirring
weekly for the first month. This process imparted a lovely
roundness to the mid-palate. A small portion of Semillon
was then added to the final blend to balance the acidity.
On the nose: An abundance of tropical fruit flavours with
hints of lime and green fig.
Palate: A melange of yellow and green tropical fruits with
hints of citrus. A soft, full-bodied wine with a harmonious
palate and coated acidity adding to the zesty, mineral
finish. Good balance between acidity and structure, with a
persistent lingering length.
Grapes were sourced from cooler vineyards in the Coastal
Region, mostly on higher altitude (150–400m) sites or very
close to the ocean. Being exposed to cool afternoon sea
breezes aided the accumulation of beautiful, expressive
varietal flavours in the berries and good natural acidity.
Vineyards planted on different soil types, mostly weathered
granite and shale soils with high water retention properties,
were selected, resulting in wines with a bigger structure and
Meticulous spur pruning and shoot thinning were
implemented, allowing only two shoots per spur. On the very
cool sites, most of the leaves on the cooler side of the canopy
were removed just after flowering to enhance the tropical
flavours in the grapes. At harvest time there was enough regrowth
to protect bunches against direct sunlight. Grapes
were tasted regularly in the vineyard to ensure they were all
picked at optimum flavour ripeness in the cool of the early
morning, ensuring crisp fruit expression in the wine. In 2015,
perfect weather conditions – a cool, wet winter followed by a
very sunny and dry summer – resulted in very healthy grapes.
92% Sauvignon Blanc & 8% Semillon
|Residual Sugar||4.0 g/l|
|Total Acid||6.9 g/l|