On receival at the winery the fruit was gently processed to the press. The juice was then pressed off skins and sent to tank for settling. Once clarified the juice was racked off juice lees and inoculated with a specially selected yeast strain chosen for its ability to accentuate varietal character. The ensuing ferment was cool and clean and arrested when 5.0g/L of residual sugar remained to balance acidity.

- 90 Points
It is elegantly fragrant on the nose showing apricot, lemon zest, floral and subtle spice characters. The palate is focused and finely textured, and offers delicate fruit intensity backed by bright acidity, leading to a lingering crisp finish. The wine offers linear mouthfeel and mouth-watering flavours, making it an ideal wine to partner fresh seafood dishes.

Sam Kim - Wine Orbit

On receival at the winery the fruit was gently processed to the press. The juice was then pressed off skins and sent to tank for settling. Once clarified the juice was racked off juice lees and inoculated with a specially selected yeast strain chosen for its ability to accentuate varietal character. The ensuing ferment was cool and clean and arrested when 5.0g/L of residual sugar remained to balance acidity.

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The grapes were destemmed at the winery without any further crushing, then gently pressed to minimise unattractive phenolics. After pressing the juice was cold-settled to achieve low solids prior to ferment. The clarified juice was inoculated with Alsatian yeast strains to provide good aromatic definition. Long cool fermentations in stainless steel ensured fruit-driven flavours were preserved and varietal characteristics enhanced. Some ferments were stopped prior to dryness, to allow for a splash of natural residual sugar in the final blend.

After ferment much of the juice underwent lees-stirring to create an all-important textural component, filling out the mid-palate. The wine was minimally fined, stabilised and cross-flow filtered before bottling

 - 90 Points
This is immediately appealing on the nose displaying fresh pear, nectarine and floral characters, followed by a juicy palate that is beautifully rounded and smooth with a hint of sweetness which is nicely balanced by crisp acidity. A very likable pinot gris offering lovely pristine fruit flavours.

Sam Kim - Wine Orbit

The fruit was gently processed to the press where it underwent a short period of skin contact to extract flavour and fine phenolics from the skins. The juice was then pressed off skins and sent to tank for settling.

Once clarified the juice was racked off juice lees and co-inoculated with two types of yeast. One yeast was chosen for its ability to produce fruity esters and the second chosen for the structural element it contributes to a wine. The ensuing ferment was textbook perfect and the ferment arrested when 5.8g/L of residual sugar remained - the wine showing great balance at this point.

The wine then spent a short period of time on fine lees before finishing began in late May. The wine was the first wine bottled from the 2016 harvest. Bottled early capturing the fruit and finesse of this wine

 - 90 Points
A delicately fruited and delightfully expressed rose, the elegantly lifted bouquet shows citrus, stone fruit and fresh strawberry aromas, leading to a vibrant and zesty palate that is bright and refreshing. The wine is youthful and pristine, is mouth-wateringly appealing.

Sam Kim - Wine Orbit

The grapes for this wine were machine harvested, we have found this to be the best technique for harvesting Sauvignon Blanc as it enables us to remove the fruit quickly when the temperatures are cool and the skin contact with juice during transportation to the winery most definitely contributes to the concentration of flavour obtained in the juice.

Once delivered to the winery the must was further de-stemmed and transferred to the press. A gentle press cycle was used and press fractions separated from the free run and light pressings. The juice was then cold settled for three days to achieve low solids prior to ferment which create a “cleaner ferment”. The clarified juice was then inoculated with yeast known to enhance typical Sauvignon characters.

To achieve the best aromatic definition we could, the ferment was conducted slowly at cool temperatures. Once dry the ferment was arrested. The wine then underwent some time on yeast lees with stirring to enhance texture and mouth-feel.

 - 93 Points
"An intensely expressed Sauvignon, the bouquet shows passion fruit, feijoa, grapefruit and sweet basil characters. It is juicy and vibrant on the palate, and delivers excellent fruit power and plenty of tasty flavours, leading to a lengthy succulent finish"

"Sam Kim - Wine Orbit