Sauvignon Blanc is planted in a sheltered corner of a south facing hill. Soils are montmorillonite rich black volcanic clay-loams over limestone. Hands on viticulture, extensive use of green inputs (composting, winter cover crops, under vine mulch) mechanical weeding, no pesticides and limited (if any) irrigation.
Our two clones of Sauvignon Blanc are planted in 45 rows in a sheltered corner of a south facing hill. Fruit was whole bunch pressed, lightly sulphured and left to settle over night without further additions. The first pick was racked clean to tank for fermentation and the second was fermented on solids in old oak and tank to finish ferment. It was then aged for 6 months with some light stirring. The wine was blended and bottled in September.
Bright and fresh this aromatic delight prowls with passionfruit, floral and herbaceous aromas. The puckering acidity is well matched with the citrus, kiwifruit and broad bean flavours.