Sauvignon Blanc

The influence of barrel fermentation in old French oak barriques plays a significant role in the development of textures and mouth-feel in our Sauvignon Blanc.




Harvest method

Hand picked, or machine picked 

Hand harvesting of our Sauvignon Blanc allows the use of whole intact bunches with stalks included in the pressing technique. We do not under-estimate the need for careful, delicate handling of the grape at this critical stage, and the use of whole bunch pressing allows the subtle extraction of elegant phenolics as well as great clarity within the juice to be achieved.

Harvest parameters 

Flavour and phenolic development,
accumulation and acidity

Multiple criteria form the bases for our harvest decisions. A substantial part of our focus in the weeks leading to harvest is based upon sensory analysis of flavour and structural component development within the grape as well as retention of acidity.

Fruit reception

Destemming or
whole bunch,
crushing or not crushing 

All of our white grapes are brought to the winery as whole bunches, and are transferred to the press via gravity. No destemming of white grapes is carried out as we believe that the process of destemming can liberate some of the harsher, more bitter phenolic components held within the grape skin. The use of whole bunch pressing allows a more delicate extraction.


Method, press cycle, pressure and settling

The press cycle itself proceeds in graduated pressure holds to allow the extraction of juice with minimal damage to the skins. The presence of stalks within the press cake helps effective drainage and clarity to be achieved. Above all else, gentle and delicate handling is essential to a superior result. On settling in tank for a short period of time, the juice is taken to old French barriques, carrying a high level of solids that we consider imperative for structural development and complexities within our Sauvignon Blanc.


Fermentation vessel, temperatures and fermentation length, wild fermentation or inoculation 

All of the barriques used as fermentation vessels for our Sauvignon Blanc are more than 4 years old. Old oak, in this case, is not used to impart an oak derived aroma or flavour, rather it is a technique to build texture and structure within the palate of the wine. Once the juice is transferred to old French barriques, wild fermentation usually commences within 5 days and temperatures peak at approximately 24-25ºC. As the fermentation begins to slow, the barriques are topped.


(lees stirring)

Over the course of the wine's maturation, bâtonnage will be carried out to create textures and mouth-feel derived from the contact with and evolution of yeast lees.

Malolactic fermentation

Wild or inoculated,
pre or post winter
and partial or full

A natural spontaneous malolactic fermentation will begin at the beginning of spring which not only creates textures and layers of complexity within the wine, but also balances the frame of acid of which is common to the elevated vineyards of the Mornington Peninsula. A decision to stop the fermentation before its completion is made based upon the level of acidity present and the balance of fruit present.


Fining, filtration and bottling  

Our Sauvignon Blanc will spend up to 9 months in old oak before the wines are racked off lees, lightly fined and filtered, and then bottled.

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