Flavours of dried, candied pineapple through and through. Grassy undertones in the acidity, yet the body has that vanilla and coconut weight that intermingles with more citrus and apple notes.
Our Sauvignon Blanc is on the North block of the French Door Estate and demands careful, detailed viticulture. Not de-leafing too much is key, as we wanted that green polish to shine through. Like all French Door fruit, this was picked solely on flavour, acidity and body, so constantly monitoring the fruit is part of our winemaking team's morning routine.
Three picking dates allowed our winemaking team to hit the main components of an elevated Sauvignon Blanc: acidity, body and flavour. The grapes were pressed whole cluster, yet slowly, to extract phenolics while keeping the juice pure. In all picks, the juice was pressed directly to 50/50 stainless steel and neutral French oak barrels. All three picks were fermented with different yeasts, adding to the rich complexity of the wine. Only half of the entire lot underwent malolactic fermentation which allows the wine to be crisp while having enough body to carry the strong flavours. No lees stirring occurred, however the wine was kept on solids until racking pre-bottling.