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. Two separate blocks were sourced, each contributing its own individual characteristics. One half of the harvest was obtained from 9 year old, high-elevation vineyards on an east-facing slope. The balance was sourced from 5 year old vines on a southern slope.

Vinification
The grapes were picked at 21.9°Balling. A portion of the grapes were night-harvested. 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 VL 3 at 11 ºC. After fermentation, the wine was left on the fine lees for 3 months to contribute flavour and mouthfeel. Before blending, two tanks with exceptional cultivar characteristics were selected for the limited release Sauvignon blanc Reserve. Bottled under screwcap for maximum flavour retention. Only 100 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!

Analysis
Alcohol: 13.23 %
Total extract: 20.3 g/l
Residual sugar: 2.6 g/l
Total acidity: 5.9 g/l
pH: 3.28
Total SO2: 115 mg/l