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This Sauvignon Blanc was carefully handpicked in March from a single site cool climate vineyard in Balhannah called Manyara. The grapes were gently pressed and the free run juice was then fermented in stainless steel tanks. The juice was fermented cold to capture the subtle flavours of the vintage and was left on yeast lees for 4 months to develop mid palate complexity. This resulted in a Sauvignon with fine flavour and persistent length.
The nose displays subtle citrus and nettle.
The palate continues this theme with subtle spice and a great acid tension and palate fruit sweetness that leaves the mouth watering and wanting more.