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Winemakers notes
60% of the grapes for this Sauvignon were hand-picked. The juice was settled overnight to allow it to be racked as clear juice for cool fermentation in stainless steel tanks. After blending the wine spent two months on yeast lees prior to stabilisation and filtration for bottling. Bottling took place in early July.
Aroma
A lifted aroma of pears, passionfruit and pineapple with some varietal grassy notes and yeast lees character.
Palate
A fresh clean wine showing good fruit sweetness with ripe nectarine and hints of lime and grapefruit. Some yeast lees characters fill in the palate and provide a well-rounded finish.
Food
Great with summer salads, fish dishes and lighter style Asian foods.
Cellaring
This Sauvignon is made in an early drinking style and is best before summer 2004/5
