WINEMAKING

The 2018 Sauvignon Blanc was picked at optimum ripeness during the coolest period of the night to help retain the vibrant primary fruit flavours. It was transported directly to the winery post-harvest, crushed and pressed to tank and allowed to cold settle. 48 hours later the juice was cleanly racked and inoculated with yeast selected to best express Sauvignon Blanc's varietal character. The ferment temperature was kept at around 13-14 °C to retain the fresh primary fruit aromas while also developing a complex fermentation bouquet, and increased palate weight and texture. Post Ferment the wine was cold stabilised, filtered and bottled.

VINTAGE NOTES

The 2018 vintage will go down as a classic, great all -round year. Flowering and fruit set were also exceptional giving solid yields across WA. Some significant rain events in December set up the vineyard with good levels of ground water to see them through ripening. A relatively cool summer has allowed for slow, steady ripening of whites, retaining high levels of natural acidity. The moderate temperatures continued allowing for optimum ripening conditions for reds resulting in wines with elegance, structure and flavour.