55% Sauvignon blanc, 32% Sémillon, 8% Viognier & 5% Nouvelle
Each parcel was hand harvested before being transported to our cold room; where the grapes spent the evening. The following day, the grapes were hand-sorted before being whole-bunch pressed and allowed to settle overnight in tank. The juice was then racked roughly off the sediment before being transferred to barrel where fermentation by indigenous yeasts began and lasted an average of 5 weeks. The Viognier and a portion of the Sémillon underwent malolactic fermentation.
The wine was then left on the fermentation lees until early spring before it was racked and returned to barrel for further maturation and later blending.
Minimal sulphur is used to ensure the health and stability of the wine. As with all of our wines, no other additions are made during the process. The wine underwent a light, rough filter pre-bottling.