Sauvignon Blanc fruit from vineyards in Elgin. About a quarter of the total harvest underwent 8 hours’ skin contact to enhance the development of Sauvignon Blanc characteristics. The juice was tank fermented in two lots with
different yeasts to enhance the aromatics. Lees contact for a period of six months after fermentation enhances the texture and mouthfeel. A portion of Semillon, fermented and matured in old barriques adds depth and richness.
Grapes: Sauvignon Blanc 95%, Semillon (5%)