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|Peak Drinking||0 – 3 Years|
The vines are 15 year-old, Mass Selected clones, grown on SO4 rootstock. They are trained to VSP with 2 cane pruning, which keeps yields low and fruit quality high. The Sauvignon Blanc grapes for this wine were harvested end of March, in optimal, dry harvest conditions. Machine harvesters were used and then the fruit immediately trucked to the winery for gentle pneumatic pressing.
Juice was clarified with minimal oxygen contact and sent to a stainless steel tank for fermentation. Fermentation was started with selected aromatic yeasts, at cool temperature throughout. After fermentation the wine was blended and stabilised, then filtered before bottling. No oak was used in the winemaking, and no animal products. This wine is certified as organic and vegan.