An intense varietal nose leads to a delicate and elegant palate. There is good continuation of fruit flavour on the finish which is fresh and crisp.


On February 16, 2016 2.397 tonnes of Sauvignon Blanc grapes were picked on the estate at a Baumé of 12.7°. They were brought straight to the winery from the vineyard and crushed, pressed and pumped into stainless steel refrigerated tanks for settling. The clear juice was then racked to fermenters for alcohol fermentation. This process took 18 days. The wine was then protein and cold stabilized and subjected to a fining procedure. After this the wine was filtered and ready for bottling in July 2016. 275 cases of 100% Sauvignon Blanc were made.