TASTING NOTES

The grapes are sourced from 30 year old Sauvignon Blanc vines grown on the hill of St Andelain in a mix of Silex and Kimmerigian clay soils. The individual parcels are vinified separately. The grapes are gently pressed pneumatically. Prior to fermentation in stainless steel tanks, the must is naturally clarified by cold stabilisation and some of the grapes are macerated on the skins for a short period to maximise flavour complexity. Either wild or selected yeasts are used, depending upon the conditions – indigenous yeasts are believed to add more character. The fermentation is cool and slow over 3 weeks and the wine remains on the fine lees. The gravity fed cellar is on two levels and is fully temperature controlled.

Herbaceous and lightly grapefruity on the nose with sherbet lemons and a touch of white peach on the palate with fresh acidity and a white peppery finish.