The focus with this wine is to provide a drink that has texture and depth, rather than focussing 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 nine different vineyards, all of them giving particular attributes to the final wine. In order to attain greater texture we pick ripe fruit, wanting layers rather than primary fruit on the nose. This year the first fruit for the blend was picked from the stoney portion of the Wadworth vineyard and finished with a late portion from the Guernsey block.
The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice was barrel-fermented in older French oak 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.