Fruit Source

From two vineyards in Pemberton, Western Australia.

Blend

100% Sauvignon Blanc.

Harvest

Between March 12th and 24th.

Fermentation

Cold settled clarified juice was tank fermented in stainless steel at 15-20°C for fourteen days. Post fermentation the wine remained on yeast lees for a further two months before being bottled in early July.

Tasting Note

A range of tropical fruit aromas suggestive of stonefruit and passionfruit, coupled with gooseberry and dried herbs. In the mouth the wine has good fruit flavour and richness with crisp acidity and a lingering finish. We suggest the wine be consumed while young and fresh. Serve lightly chilled.