“- Flavours of passion fruit and ripe mangoes with a long, clean mineral and zesty citrus finish.
- Grapes were hand harvested at 21-22 Celsius. After pressing, the must was settled maintaining the temperature at 12 - 14 Celsius.
- Fermentation occurred using a commercial yeast strain particularly suited to Sauvignon Blanc. The wine was kept on gross lees (yeast solids) for 6 months and stirred regularly to enhance mid- palate richness.
- The final wine was lightly fined and filtered into bottled.”
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