Wine maker notes

The fruit was machine harvested in cool evening conditions, destemmed, must chilled and pressed immediately. The free run juice was settled to achieve a high degree of clarity. The clear juice was fermented in upright stainless steel fermenters with selected yeast strains such as PdM, QA23 and VL3 to preserve the inherent fruit flavors. Winemaking techniques and handling were reduced to promote the natural fruit flavor and intensity found in Marlborough Sauvignon Blanc.