Wine making details

The focus with this wine is to provide a drink that has texture and depth, rather than focusing solely on primary fruit notes. We want a wine that satisfies across the palate and employ a number of techniques to achieve this. Our Sauvignon this year comes from five different vineyards, all of them giving particular attributes to the final wine. The hand-picked fruit was whole cluster pressed so that the time on skins was minimized. A portion of this juice, 19% this year, was barrel fermented in seasoned French barques to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 35%, also adds levels of flavor and texture, giving a savory note that balances some sweeter fruit. The final blend was made solely from free-run juice, as we feel it gives a more elegant andsubtle wine, a key for us.

Vintage

This year, our 23rd, was again distinctive and it was a late start for us and was a longer vintage. Starting on March the 15th the weather stayed very settled through the vintage period andallowed us to pick as we like until we finished on April 18th. Smaller crops always helps and after a warm period after Christmas the temperatures cooled down to average and it served to maintain fruit flavors while ripening the fruit. A great team form seven nations worked so well together and we are super happy with the eventual wines.