In the vineyard drought conditions provided warm and dry weather in the
Riverina. Yields were a little low and some heavy rain before vintage affected some
of the earlier varieties, with alcohols a little lower than expected. The fruit is
immediately crushed, destemmed, chilled and pressed via bag press to reduce
phenolic loads in the juice. The juice is then fermented at temperatures of 14° -
16°C using a carefully selected yeast to optimise varietal expression. Finally, the
wine is blended and filtered for bottling as soon as possible to retain freshness and
crisp fruit flavours.

This Sauvignon Blanc is aromatic and fresh with notes of pear, lime and
gooseberry.

South Eastern Australia

Alcohol: 11.64%      pH: 3.14

TA: 8.61 g/l             RS: 2.2 g/l

Dry, Light bodied.

A perfect match with seafood, tossed green salads and Asian curries.