Sauvignon Blanc is given 12 hours skin maceration prior to draining and pressing. Juices are cold settled then fermented using an aromatic yeast to retain and enhance fresh, crisp varietal character. Finished wines are then left on light lees until blending in May.
Pale straw in colour with green tinges, the Y Series Sauvignon Blanc has lively and zesty aromas characterised by lemongrass, citrus peel, and guava with an undertone of grassiness. The palate shows typical Sauvignon Blanc crunchiness with lively acid. With flavours of green apples abound the wine finishes with a crisp, zesty acid finish.
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