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The hand-picked grapes were whole-cluster pressed to minimize skin contact. This year, 7% of the juice was barrel fermented in seasoned French barriques to add greater weight while ensuring that the wood influence remains subtle on the nose. The remainder of the wine was fermented at cool temperatures to preserve the fruit characteristics from our vineyards. A native fermentation portion, comprising 19%, enhances flavor and texture, introducing a savory note that balances the sweeter fruit.
The final blend, which includes 2.45% Semillon for added length, was made exclusively from free-run juice, as we believe this approach results in a more elegant and subtle wine, which is essential for us.
VARIETY: Sauvignon Blanc, Semillon
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Nick Blakiston, alongside our dedicated growers and exceptional vintage staff
ALCOHOL: 13.7%
TITRATABLE ACIDITY: 7.8 g/L
RESIDUAL SUGAR: 1.3 g/L
BRIX AT HARVEST: 20.6 - 24.6
HARVEST DATE: March 18 - April 02
The hand-picked grapes were whole-cluster pressed to minimize skin contact. This year, 7% of the juice was barrel fermented in seasoned French barriques to add greater weight while ensuring that the wood influence remains subtle on the nose. The remainder of the wine was fermented at cool temperatures to preserve the fruit characteristics from our vineyards. A native fermentation portion, comprising 19%, enhances flavor and texture, introducing a savory note that balances the sweeter fruit.
The final blend, which includes 2.45% Semillon for added length, was made exclusively from free-run juice, as we believe this approach results in a more elegant and subtle wine, which is essential for us.
VARIETY: Sauvignon Blanc, Semillon
WINEGROWING TEAM: Brian Bicknell, Phoebe Cathcart, Nick Blakiston, alongside our dedicated growers and exceptional vintage staff
ALCOHOL: 13.7%
TITRATABLE ACIDITY: 7.8 g/L
RESIDUAL SUGAR: 1.3 g/L
BRIX AT HARVEST: 20.6 - 24.6
HARVEST DATE: March 18 - April 02