Four Sisters Sauvignon Blanc
Winemaking: The Sauvignon Blanc fruit was picked and crushed during the cool of the night
to ensure retention of the fresh varietal characters and preservation of fruit flavour. After
crushing the must was pressed and settled at 0oC – 2oC. An aromatic yeast strain was used
for inoculation prior to cool fermentation for 2 – 3 weeks. Post fermentation the wine was
stabilised, filtered and blended for bottling.
Tasting Notes: Vibrant passionfruit, gooseberry and lemon citrus flavours shine through on
the nose and palate with a fresh, crisp finish.