The select parcels from the vineyard are destemmed before a brief period of skin contact.  Following a light press and cold settling the juice is run to seasoned French oak barriques for fermentation. The wine is aged on its lees with occasional stirring and partial malolactic fermentation over 8 months.
A blind tasting barrel-by-barrel early in the New Year decides the select parcel cut and these wines are left in barrel for an extended period to enhance harmony. The wine was transferred out of barrel and left on light lees for a further three months. The wine was bottled in June 2014.


A barrel fermented sauvignon blanc that is textural rather than being all about the fruit. A brilliant pale straw colour with delicate notes of musk melon and almonds. The palate is concentrated, rich and long with flavours of stone fruit and biscotti with some lovely herbal undertones. The finish has a minerality to it that will ensure it develops wonderfully over time.

Harvest Date: April 2013
Ripeness at harvest: 22.5 brix
Alcohol: 14% by vol
ph: 3.1
Total acidity: 5.9g/l
Residual sugar: nilg/l

Download Tasting Notes PDF:
/ 2013