Using analysis, phenolic ripeness and flavour compositions, grapes were handpicked in batches over a three-week period. Following 6 hours skin contact, the juice was settled, racked and inoculated to ferment in tank at 14°C for 22 days. 80 days’ lees contact improved the wine’s flavour and body, followed by protein stabilisation, cold stabilisation, blending and bottling.
De Grendel Sauvignon Blanc
A light, pale lemon coloured wine with a translucent core and watery rim greets the taster. The wine’s aromas present whiffs of granadilla, lime zest, snow peas and a clean acidity which follows through to a youthful palate. Mouth-puckering and lively, the distinct granadilla, lemon meringue and green fig provides great complexity to a salty mineral finish.