2011 Terravin Sauvignon Blanc
70% of the fruit was hand harvested into small 10kg bins in the cool Marlborough mornings,
transported to the winery for gentle whole bunch pressing. The free run juice was settled and
cooled before being fermented in stainless steel temperature controlled tanks over a 20 day
period of cool fermentation using cultured yeasts. A portion of juice (just 9%) was fermented and
aged in seasoned French barrels for 4 months to add complexity and mid palate richness.
Marlbourough, New Zealand