Our Sauvignon this year comes from six different vineyards, all of them giving particular attributes to the final wine. The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice, 20% this year, was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 39%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit.
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