The grapes were sourced from vineyards in the Durbanville, Stellenbosch, Paarl and Darling areas. The grapes were harvested by hand and machine between 22° and 24° Balling from February to March. The fruit was crushed and cool-fermented in temperature-controlled stainless steel tanks at 15° C for a period of two to three weeks. A proportion of the grapes received skin contact for four to six hours before the free-run juice was drained. The wine was left on the fermentation lees for two months prior to final blending. Juice and wine movements were kept reductive with minimal mechanical handling to retain the distinctive Sauvignon blanc flavour and quality. Brilliant with greenish tinges color. Melon and herbaceous nuances with fresh gooseberries and a hint of green figs. Palate: Distinctive gooseberry and herbaceous flavours support a balanced palate with a pleasant lingering finish. 100% Sauvignon Blanc. Excellent served with seafood, salads, chicken, veal and light meals.