The grapes are carefully destemmed and left to macerate for a short period. Next, the fruit is soft crushed. The must obtained is then allowed to settle. The now-clarified must ferments in temperature controlled stainless steel tanks. After fermentation, the wine is left on the lees in the stainless steel containers for six months. The bottled wine is aged in temperature-controlled binning cellars for a minimum of two months.

On the nose, this Sauvignon is polished, complex, vibrant and extremely varietal. Floral, with hints of boxwood, elderflower and orange blossom. Citrussy, with notes of bergamot, pink grapefruit, and tropical scents of pineapple and passion fruit. Spicy and pleasantly balsamic, with hints of ginger, white pepper, sage, nettles and medicinal herbs. Seductive iodised nuances of salicornia, graphite and flint in the finish. On the palate, it is lively and polished, showing complexity and good texture. Pleasant hints of white peaches, citrus and tropical fruits blending into a long tangy freshness. Well-balanced and beautifully lingering on the palate, closing on citrus and mineral sensations. Excellent as an aperitif, Sauvignon is also an outstanding complement to asparagus, vegetable soups, legume soups and marinated fish. Best served between 54°F and 57°F.