Wine list

False Bay Sauvignon Blanc, 2009

Grapes are destemmed, chilled & kept on skins for 16 hours. The fruit is then crushed, with a small proportion of pressed juice blended back in for greater complexity. The juice is settled overnight before fermentation in stainless steel at 9-13 degrees C. The wine is racked once after fermentation, then kept on fine lees for 4 months.
volume75cl	price£6.85	add to basket >>

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