A true expression of terroir, this wine is alive with aromas of tropical fruits. Notes of pineapple, guava, citrus and ripe pear are complemented by an underlying minerality. Balanced acidity carries the fruitiness through to the palate.
Grapes were hand-picked into small 30 pound trays. Cooled to 5-8 degrees Celsius before being whole bunch pressed. Sauvignon Blanc was left on skins for 8 hours before pressing. The free run juice and press juice were kept separate. Juice was settled and then fermented (15�-16� C) in stainless steel tanks. The press portion was barrel fermented in used French oak. After fermentation the wine was left on its fine lees for 3 months prior to blending and bottling.
