Flavours of passion fruit & ripe mangoes with a long, clean mineral & zesty citrus finish. Grapes were hand harvested at 21-22 Celsius. After pressing, the must was settled maintaining the temperature at 12
- 14 Celsius. Fermentation occurred using a commercial yeast strain particularly suited to Sauvignon Blanc. The wine was kept on gross lees (yeast solids) for 6 months & stirred regularly to enhance mid- palate richness. The final wine was lightly fined & filtered into bottled.