In the vineyard the Sauvignon Blanc vines are pruned so as to ensure a generous canopy is provided for during the months of January and February, this produces a cooler microclimate under the canopy which can help intensify the traditional varietal characteristics found in Sauvignon Blanc. In the press, the juice and skins remained in contact for twelve hours so as to increase the aromatic and flavour profile of both the nose and palate. The juice was then fermented in stainless steel at 14°C for two weeks.
- VIC - King Valley
Winery Tasting Notes
The colour is pale straw with tinges of green.
The aromatics are herbaceous with pungent green bean, tropical and kiwi fruit notes.
The light weighted palate is fresh and vibrant with subtle texture. It has lingering passionfruit, gooseberry and herbal flavours, the wine has balanced acidity and a good length.