Exhibits the lively fruit aromas of sauvignon blanc - This variety is harvested early to maximise its potential in the Semillon blend. The fruit is destemmed into the press, in a similar fashion to the Moss Wood Semillon, drained and pressed and then settled in stainless steel tanks. It is then racked and fermented in stainless steel at 15°C. There is no lees stirring post-fermentation for the Sauvignon Blanc. It should retain its freshest, most lifted aromas of leaf, grass and lychee. The lively fruit aromas of sauvignon blanc – herbaceous and tropical notes like guava and loquat combine with semillon apple and fig characters, to create a medium to full body wine with fresh acidity, soft tannins and a clean finish.