The grapes for the 2016 Sauvignon Blanc came from Elgin, giving the wine lovely minerality with ripe tropical fruit on the nose. A very cold-tolerant yeast strain was used to ferment the juice to dryness at a constant 14 degrees Celcius, giving the wine complexity and elegance. Batonage was performed on the wine every two weeks after fermentation to give a creamy texture to the palate, offsetting the natural acidity. The wine was matured on its lees for ten months before fining and bottling.
|Type of Wine||White|
|Grape Variety||Sauvignon Blanc|