Description
Vinification
Handpicked grapes were destemmed, crushed and cooled to five degrees Celsius while being transferred to the airbag press. The juice was then pressed into stainless steel tanks, keeping the free run and pressings separate. Juice was cold settled for a week at around two degrees and then racked from gross juice lees.
The free-run juice parcel was warmed and inoculated with yeast to begin fermentation. Fermentation temperature was kept low to maintain pristine aromatics. Once fermentation was dry the wine was then chilled and stabilised prior to filtration and bottling.
Vineyards
Sourced from Jeff Gower’s Lenswood Vineyards and the Blefari Family Carey Gully Vineyard, the sauvignon blanc plantings date back to 1999 (Gower Vineyard) and 2006 (Belfari Vineyard).