Vineyard
Dry land vineyards with an average yield of 9 tons/ha. Soil types encountered are Hutton and sandy soils mixed with Clovelly. The hedgerow trellising system is employed. The grapes were sourced from 20 year-old vineyards grafted on so-called “Salt Creek” rootstock, which are particularly successful in sandy soils. Semillon originated from new high elevation vineyards on the estate.

Vinification
The grapes were picked at 21.4°Balling.After harvest, the grapes were cooled overnight to 10 ºC prior to sorting and crushing. Extensive use was made of reductive winemaking techniques in the cellar and skin contact of 6 to 8 hours was allowed prior to pressing. The juice was fermented with VIN 7 at 11 ºC. After fermentation, the wine was left on the gross lees for 4½ months to contribute flavour and mouthfeel. Before blending, two tanks with exceptional cultivar characteristics were selected for the limited release Sauvignon blanc Reserve. 9% Semillon was blended into the wine to maximize mouthfeel and flavour. Bottled under screwcap for maximum flavour retention. Only 200 cases produced.

Tasting notes
The wine has a straw-coloured hue. The philosophy behind the Reserve blend is one of minimum winemaker intervention. Flavours of greenpepper and tropical fruit dominate on the nose, with layers of green figs and boxwood adding dimension. The palate is refreshingly dry, allowing an intense, lingering aftertaste. A wine to be enjoyed on special occasions with good friends and great food!

Accolades
4 stars ( John Platter Guide 2010 )

Analysis
Alcohol: 12.71 %
Total extract: 21.6 g/l
Residual sugar: 1.8 g/l
Total acidity: 7.2 g/l
pH: 3.25
Total SO2: 115 mg/l