Flagship Sauvignon Blanc 2016
The Sauvignon Blanc grapes for the flagship range were harvested in 3 picks. 20% picked at lower sugar levels, 60% at optimal ripeness and the last 20% slightly riper. This contributes to the complexity of the wine.
Grapes are harvested by hand, cooled overnight and sorted before being pressed. The free run juice and press juice is fermented separately and blended before bottling.
The Sauvignon Blanc is kept on the lees for two weeks and stored for 2-3 months in stainless steel tanks before bottling.
100% Sauvignon Blanc
Acidity: 7.2 g/l
Residual Sugar: 3 g/l
Light yellow/green colour. The nose shows ripe fig aromas with hints of passion fruit and green apples. Refreshing on the palate with a well-balanced acidity.
Food pairing by our chef
Oven baked salmon with lemon cream sauce and steamed artichoke.