(2010 Vintage) A tangy combination of honeydew melon, yellow peach and pawpaw tossed with some red bell pepper, a sprig of spicy tomato leaf and a twist of grapefruit zest — this is an intensely aromatic, mouth-filling wine with a refreshingly crisp, flinty finish.
Robert Parker(2014 Vintage) Sauvignon blanc was harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The juice was fermented in stainless steel tanks, primarily using cultured yeast with a cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes.