Grapes are hand-harvested in the early morning at 23.5°B. A portion of the grapes is whole bunch pressed; the rest goes through the destemmer and is crushed for skin contact. After one day of settling, the juice is transferred into 400l French oak barrels where natural fermentation takes place over the next 40 to 60 days at 13°C.
Once fermentation is completed, the barrels are matured for up to 10 months with a monthly bâtonnage of the lees. No malolactic fermentation takes place. 13% 1st fill, 29% 2nd fill, 29% 3rd fill and 29% 4th fill tight-grain barrels with a medium toast.
Ghost Corner Wild Ferment Sauvignon Blanc
The nose is captivating with lemon curd and grapefruit marmalade taking centre stage. The palate is forthcoming with a kaleidoscope of flavours including crème brûlée, slight honeyed notes and a lemon/lime citrus freshness.