Picked in the cool of the night then given 7 hours on skins before gentle pressing straight to seasoned French oak barriques ranging between 4-7 years old. Oak of this age will impart very little, if any oak characteristics, instead we believe they are the best vessel for wines to ferment and age in. Oak is a natural product that allows the wines breath and evolve with time, something not possible with stainless steel tanks. Natural wild yeast fermentation began within a couple of days, a slow cool ferment then progressed over 3 weeks with temperature not allowed to rise above 18c as to retain aromatics.
Once fermentation was complete the Sauvignon Blanc was allowed 12 months to rest in barrel on its lees (lees are the solids that drop and of the wine post fermentation) to create texture. During this period barrels were stirred 8 times to build texture without overworking what we want to be a fresh wine. The wine was then lightly filtered and bottled, before been given at least 3 months post bottling to settle.