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
Bright green hues precedes an abundance of tropical fruit aromas such as passion fruit, grapefruit and guava on the nose. The fruit follows through on the palate, giving it richness and resulting in a wellbalanced mouth feel that ends with a crisp and dry acidity.