Durbanville Hills Sauvignon Blanc White Wine  (750 ml)

The grapes were hand-picked from the second week in February up to the second week in March at between 20,5� and 24,5� Balling. Crushing and juice handling, varying from immediate draining to an average of four hours skin contact, was conducted under dry ice (CO2) to preserve the typical delicate flavours that are fragile during these first stages of the winemaking process. Cold fermentation at 13�C to 15�C, followed by extended contact with the lees for almost two weeks, contributes to the full mouth-feel of the wine. The wines from the different vineyards were vinified separately according to the specific nature of the grapes and blended shortly before bottling