Were given ? 8-10hour?s skin contact. Enzymes were used to help extractflavours while on the skins. VIN 7 Yeast was used.Wine lay on the lees for 3 months before being racked, cleaned & bottled.
Kaapzicht Sauvignon Blanc
Green apple, freshly cut grass and lime aromatics interplay with punchy tropical fruit and fresh figs. Fresh and vibrant, with a brisk acidity that makes for a mouth-watering, dry finish.