IT'S ALL IN THE DETAILS

Passionfruit, gooseberry, papaya rings through this potent sauvignon blanc, sourced from various vineyards throughout the Western Cape. Stainless and screw cap keeps this bright and zesty, and a limey pad of lees keeps this friendly and drinkable. 

The fruit was crushed and cool-fermented in temperature-controlled stainless-steel tanks at 15ºC for a period of two to three weeks. The wine was left on the fermentation lees for two months prior to final blending. Juice and wine movements were kept reductive with minimal mechanical handling to retain the distinctive Sauvignon blanc flavour and quality.