Alc: 13.5%; RS: 1.5g/L; pH: 3.19; TA: 6.8g/L
The Sauvignon blanc is picked from a single block on Cape Vue in the early morning to ensure cool bunches reach the cellar. The bunches are de-stemmed and crushed lightly to extract free run juice and then pressed to Stainless steel tank for settling.
After a longer settling period to ensure good compaction of the lees, the clean juice is racked off and fermented in stainless steel tank with a yeast that enhances the natural tropical flavours of the grapes.
After fermentation is complete, the wine is left on its lees to increase structure and mouthfeel, until bottling.
You have to be of legal age to proceed