We leave our Sauvignon Blanc on lees for five months, with only occasional stirring to give the palate great structure while bringing depth to the aromatic and tropical fruit.
The result is crisp yet not too delicate, great with pungent and forceful foods like Thai salads and fresh curries or paired with one of those big, elaborate salads everyone’s eating these days.
Our 2016 Sauvignon Blanc was handpicked, whole bunch pressed and wild fermented, then left to settle naturally before being gently filtered.
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We leave our Sauvignon Blanc on lees for five months, with only occasional stirring to give the palate great structure while bringing depth to the aromatic and tropical fruit.
The result is crisp yet not too delicate, great with pungent and forceful foods like Thai salads and fresh curries or paired with one of those big, elaborate salads everyone’s eating these days.
Our 2016 Sauvignon Blanc was handpicked, whole bunch pressed and wild fermented, then left to settle naturally before being gently filtered.
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