After crushing and destalking we allow 6 hours of skin contact to maximise varietal character. This is followed by gentle pressing and fraction separation. Only the free run and first pressing is used for Sauvignon Blanc. After settling the clear juice is cold fermented with neutral yeast to avoid masking the varietal character. Then it is blended, stabilized and bottled in May / June.
Villiera Sauvignon Blanc
In keeping with the trend towards fruit driven wines this Sauvignon Blanc displays intense varietal character including passion fruit and a hint of green pepper. The inclusion of some wine from our old Bushvine vineyard provides greater freshness and vibrancy.