The winemaking is a pretty simple process - hand picked bright pale green fruit - not too much golden sun burn. Gentle whole bunch pressed - Cold and the free run kept separate to ensure vibrancy. Fined as juice, and left to settle at for a week before being racked off warmed and fermented with innocluated yeast - long and slow to ensure a ripe phenolic texture and elegant aromas - then on cold again for 4 weeks before being prepped for bottling in late August.
Very pale straw with a slight green hue. On the nose, ginger, green apple and crisp highlights of lime. Citrus focussed palate with quenching acidity and varietal elegance. Delicious with scallops, summer salads, Thai food, prosciutto and soft goats cheeses.
Sauvignon Blanc 100%
No oak ageing
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