Description

Grapes were handpicked early in the morning while temperatures were still cold to ensure minimal
oxidation and preserve delicate fruit flavours. This block is the highest block on the farm at 200 m
above sea level. Bunches are handpicked, sorted, destemmed and crushed as gently as possible. The
grapes then undergo eight hours of skin contact to enhance aromatic extraction. The juice is settled
enzymatically before being racked into the fermentation tanks. Temperatures were kept below 13°C
throughout the fermentation to retain aromatic intensity. The fermentation lasted up to 25 days at
low temperatures and the wine was eventually moved into stainless steel tanks for 4 months with
weekly lees stirring to add richness, complexity and lift the mouthfeel of the wine. The wine was then
racked from the lees, fined and stabilized in preparation for bottling.
Due to limited availability of Sauvignon Blanc on the Journeyʼs End farm, we have sourced grapes
from various wine regions to meet growing consumer demands. This adds complexity in flavour to the
wine having used grapes from various vineyard parcels.
Clear pale lemon colour with hints of green. A pronounced nose with lime, passionfruit, kiwifruit,
gooseberries, and hints of herbaceous and mineral characteristics. Beautiful kiwifruit, tangy green
apple flavour on the palate. A lovely light weighted wine, round-mouth feel on the mid-palate, with
balanced acidity bringing freshness and length to the finish. Ready to drink now. Ideal with seafood
and sushi.