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The grapes for this wine were selectively hand picked in the morning, reductively crushed and pressed with no additional skin contact in order to minimize phenol content. The free run juice, together with the best of the gently pressed juice, was cold settled for 24 48 hours. The clear juice was then racked and inoculated with different yeast strains for different terroir parcels, and fermeneted at 11 15C. After 2 3 months maturation on lees, the different components were blended, stabilized and bottled at the end of September 2011. The intrinsic Sauvignon Blanc characteristics of green pepper, asparagus and gooseberry, with underlying tones of pineapple and passion fruit, are sustained on a fresh, crispy and well balanced palate with prodigious length.
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