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2022 Sauvignon Blanc
Wine Specs
Vintage
2022
Varietal
Sauvignon Blanc
Harvest Date
October 12-22, 2022
Acid
6.2 g/L
pH
3.3
Residual Sugar
0.68
Alcohol %
14

2022 Sauvignon Blanc

Dry and crisp with a long, elevated finish. Prominent aromas of grapefruit rind, grass, mint, lime zest, green peach, ginger, and thyme. A compelling palate with complex flavours of slate, jalapeño, lemon, kiwi, jasmine tea, bell pepper, and green apple.
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$34.00
 
Our Sauvignon Blanc represents the variability of white grapes with our unique terroir, along with the skill and creativity of our winemaking team. 

91 points, John Schreiner
"This is another example of component winemaking. The grapes for this wine were picked twice: an early pick to lock in bright acidity and a later pick to lock in rich flavours. The result is a complex wine with herbs, lime and tropical fruits in the aromas and on the palate."


Wine Profile
Tasting Notes
This Sauvignon Blanc is dry and medium-bodied with crisp acidity and a long, elevated finish. Prominent aromas of grapefruit rind, grass, tomato leaf, mint, lime zest, margarita, green peach, ginger, and thyme on the nose. A compelling palate with layering flavours of slate, jalapeño, lemon, kiwi, jasmine tea, bell pepper, and green apple.
Vineyard Notes
2022 was a wet growing season with a perfectly long autumn that allowed temperatures to reach a non-ripening stage in late October. There was very low smoke and mildew pressure which kept our vineyard and grapes clean, making some experimental natural ferments not only possible, but successful.
Production Notes
All Sauvignon Blanc lots were pressed directly to 50/50 neutral Nadalie oak barrels and stainless steel barrels. Two barrels were naturally fermented while the remaining barrels were inoculated with several strains to build complexity. Malolactic was inhibited in the stainless steel barrels, however, they are the only barrels that received lees stirring. On the other hand, malolactic was encouraged in the oak barrels with no lees stirring. The wine was aged on lees for four and a half months before being blended and racked to stainless steel, taking the lees with them for further tank aging for one and a half months before bottling.