This wine is bursting with flavours of passionfruit, lychee and lime. The palate is full and layered with a chalky minerality . An enticing nose of honey melon with a fresh elegant aftertaste make for a balanced and yet crisp wine.
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.
