The grapes are picked in the cool of the evening and left on skins after crushing to extract maximum flavour. Cool fermentation with aromatic yeast strains enhances the varietal zest of Sauvignon Blanc. A percentage of the fruit was fermented on skins, adding an extra dimension of complexity to the final blend.
Pale straw with a tinge of green. Fresh and zesty aromas of guava, passionfruit, fresh pineapple and mango. The palate shows layers of fresh lemongrass and papaya. Finishing with fine, crunchy acidity which is persistent, clean and utterly delicious.