Machine picked in the cold early morning, then gently de-stemmed crushed and pressed. To produce a more elegant style there was no skin contact for either the Semillon or Sauvignon blanc. Cold settled, and racked to ferment, we fermented at 12°C to preserve the delicate aromatics. Following fermentation, the wine was racked and left on light fluffy lees without SO2 prior to being fined and stabilized for bottling.
This is a clean and lively SSB with a soft juicy mid palate and loads of fruit sweetness and finishes with a lingering fresh acidity.