More Information
Specifications
In the cellar
After crushing and destalking we allow 6 hours of skin contact on the majority to maximise varietal character. This is followed by gentle pressing and fraction separation. Only the free run and first pressing is used for
Sauvignon Blanc. After settling the clear juice is naturally fermented at approximately 15C.֯ A small portion (15%) was barrel fermented.
In the vineyard
The grapes were picked medium ripe in 2026 ensuring a fresher, more racy style. We ensure good protection of the fruit from oxidation and the hand harvesting occurs mainly in the early morning to take advantage of cooler conditions.
Cultivar
Sauvignon Blanc
Food Pairing
It can be enjoyed alone or as an accompaniment to good seafood.








