A nose of passionfruit, gooseberry and capsicum aromas lead to a lively palate displaying good balance and zesty acidity. Best served lightly chilled.
Sauvignon Blanc grapes were handpicked and then was destemmed and crushed prior to gentle pressing. The resulting juice was cool stainless steel fermented to retain fruit character. The wine was left on yeast lees for two months to help with mouth feel and complexity. The resulting wine was fined with milk casein prior to filtration and bottling.
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