The grapes for the 2014 Hathersage Sauvignon Blanc were destalked, crushed into the press with no skin contact to avoid oxidation of this delicate variety. The juice was cooled down to 10 degrees Celsius for 48 hours to obtain clear grape juice before yeast was added. Thereafter a controlled fermentation temperature of 17 degrees continued for a further 3 weeks.
Extended yeast contact was given after fermentation to allow for maximum avour, varietal and chemical stability.
On the nose, Hathersage Sauvignon Blanc has developed a bouquet dominated by citrus and passion fruit. These upfront fruit avours give way to asparagus and a lingering crisp concentrated nish on
This Sauvignon Blanc is perfect with fresh oysters. The wine is also a wonderful aperitif. It pairs well with dishes that contain a classic mix of Meditarinian spices and avours: lemon; garlic; rosemary and thyme.
Alcohol percentage 14 %
Total Acidity 5,2 g/l
Wine Serving Temperature
Between 8°C – 10°C