The fruit was harvested mid April 2017 in the cool of the night and transported to our winery in one tonne bins where it was gently pressed. The free run juice and light pressings were then settled and cool fermented for an average of 21 days. Following two months of yeast lees contact the various parcels of Sauvignon Blanc were blended together, lightly fined and filtered prior to bottling.
Sherwood Sauvignon Blanc 2017
Country: Marlborough, New Zealand
Storage: Avoid light, air, and heat