Urlar Sauvignon Blanc

Sauvignon Blanc with the much-loved New Zealand greenness, all gooseberry, green pepper, and lime.

Lightly crushed and pumped straight to press, where it is gently pressed and the juice is taken to the tank. The juice then cold settled for 24 hours. The juice is then racked off the heavy lees and moved to another tank where it is warmed and fermented under temperature control. After finishing ferment the wine sits on its lees for a period of time. A proportion of the blend is also fermented in old barrels. This wine was held in fermentor for 4 months post-ferment, sitting on its gross lees. This was then fined, filtered, and bottled.

The wine is suited to all occasions but particularly well matched to seafood.