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| Harvest Dates | 7 February to 13 February 2011 |
| Winemaking | The bunches were destalked, lightly crushed and pressed in a pneumatic press. Juice was settled and then fermented in stainless steel tanks at between 11° and 13° Celsius. After fermentation the wine was left on its fine lees for 3 months prior to blending and bottling. |
| Winemaker's Comments | Although we have been making Sauvignon Blanc with fruit from Darling for a couple of years, the vineyards have matured well and the time has come to acknowledge the cool climate provenance of the grapes. This vintage saw careful picking; selecting blocks to be harvested as they reached perfect ripeness. Anthony de Jager |
| Tasting Note | Shy tropical notes accompanied by bright citrus aromas on the nose. Grapefruit and guava fill the palate and linger on the finish. The mouthfeel is rounded and textured. |
| Wine of Origin | Darling |
| Alcohol | 13.5% |
| Residual Sugar | 2.2g/l |
| Total Acid | 6.4g/l |
| pH | 3.39 |
| Varieties | 100% Sauvignon Blanc |