Skin ferment Sauvignon Blanc
This unique wine is made with extended skin contact and fermentation on the skins. This method is unique in the production of white wines, as white wine usually does not spend time on the skins.
The wine was fermented to dry on the skins with very gentle punch downs once a day. After fermentation, the wine was very gently pressed with a basket press and then transferred to 600L French oak barrels and matured for 6 months before bottling.
This skin fermented Sauvignon Blanc boasts a vibrant core of citrus and tropical fruits, intertwined with alluring hints of vanilla, spice, and toast garnered from oak maturation. On the pallet the wine shows great structure from the skin tannins and creaminess from the barrel maturation.
Winemaking
This wine is made from one of the oldest blocks of Sauvignon Blanc on the farm with extra low yields. Grapes are all hand-picked and carefully sorted by hand to make sure only the best get sent to the cellar. Grapes were cooled down to 4 degrees Celsius overnight and then crushed and destemmed. Juice and skins were then transferred to open top fermenters to undergo spontaneous fermentation. Fermentation on skins was 5 days with very gentle punch down. After fermentation skins were gently pressed with the basket press and juice transferred to 600L French oak barrel to mature for 6 months before bottling.
Composition
- 100% Sauvignon Blanc