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100% Sauvignon Blanc from vineyards in the Nelson Bay region.
Parcels were picked cool and pressed quickly. Juice was settled briefly prior to transferring to fermentation. Parcels were fermented with selected yeasts designed to enhance the aromatics of the wine. After a short maturation period the parcels were blended and bottled.
Passionfruit, nectarine and lemongrass parade before the beholder. Gentle scents of green herb and flamboyant tropical fruit arrive on the scene while a light footed streak of crisp vibrancy departs side stage.
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BRONZE MEDAL - International Wine Challenge 2016