All grapes were hand picked and sorted before being crushed directly in to the press where skin contact was allowed for 8 hours. Pure yeast cultures were inoculated in the juice after pressing in order to optimize the fermentation process at around 16 degrees celsius. Extended lees contact was allowed after fermentation and the wine was allowed to naturally clarify under gravity prior to filtering and bottling.
Raka Sauvignon Blanc
Pale straw colour with a lavish bouquet of grapefruit, kumquat, granadilla and a touch of gooseberries. These characters follow through to the palate complemented by mineral tones true to the decomposed sandstone in which the Sauvignon Blanc is cultivated. Crisp green apple finish.