Soil Type:
Type: White
Grape Varieties: 100% Sauvignon Blanc
Tasting Notes: Crystalline pale yellow. Elder and gooseberry dominate the nose, with touches of passionfruit. The palate has assertive minerality with a full texture, fading into a persistent finish of superb freshness. Serve between 10 – 12ºC.
Food Pairing: Green, fresh flavours with character work well: asparagus, artichoke, Thai cuisine, grilled peppers. Fuller textures, such as crunchy roast pork or goat’s cheese, also compliment well.
Alcohol: 13% vol.
Vineyard: At the bottom of the valley, where the soil is deep and cool, the Sauvignon catches most of the morning and midday. Half the vineyard has a Smart-Dyson trellising system, which enriches the tropical fruit aromas; the other half, grown the traditional way, produces greener flavour profiles.
Winemaking & Ageing: Selected, handpicked grapes reach the winery in boxes of 20 kg. Smooth pressing of whole bunches by pneumatic press extracts the juice gently, which is then left to settle for 24 hours at 7ºC to decant only the purest must. 20% fermented in new French oak barrels with daily batonage. 80% fermented steel vats at low temperatures (13 - 15ºC).
Bottling: December 2014
Production: 1,517 bottles of 0.75l
Footnote: 2014 has been our best Sauvignon so far. We basically didn’t touch it during the fermentation. It is perfectly balanced between nose and palate, a pleasing but utterly gastronomic wine.
Total Acidity: g/l
Volatile Acidity: g/l
Residual Sugar: g/l

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James Frost (+351) 967 604 496