Thelema Sauvignon Blanc 2022

In the cellar

The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 5 °C) to cool the fruit down, then it received a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press was full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. The wine was inoculated with a commercial yeast strain, the ferment runs at 14°C, to maintain a progressive yet stable fermentation curve. The wines were left on their gross lees for 6 months after which they were racked and a light fining was added to clean them up a bit for evaluation and then bottled.