Sidewood Estate Sauvignon Blanc

Winemaking
One of the most important stages of making a fantastic Sauvignon Blanc, is ensuring that the fruit is picked from the vineyard at precisely the right moment. Therefore, a lot of time is spent walking up and down the vineyard, checking to see if the flavours are right. Grape flavours change daily in this variety so it is so important to keep a close eye. When the time is right, the fruit is then picked from the vineyard and sent to the winery for pressing. We get the juice as cold as possible and keep it very protected to prevent oxidation since unlike Chardonnay, this varietal does not lend itself well to being oxidised. Fermentation is at 15 to 16 deg C and is quick, only two weeks at the most. We then settle the wine and get it ready for bottle as soon as we can to capture the freshness and fruit intensity of the wine.

Colour Light straw with green hues

Bouquet  Lime, passionfruit and mineral finesse. A lively savvy

Palate Classic cool climate vineyards produce wines with natural acidity and minerality on the palate. This wine has all of that combined with mouth filling lime juice and passionfruit flavours.

Food Pairing Drink with oysters as the wine acidity mixes perfectly with the oyster saltiness and texture. Try Sashimi or fresh sardines on crusty white bread. Or simply nothing, just a cold glass.

Cellaring With careful cellaring, this wine has the potential for 3 years