Ideal with seafood dishes and spicy summer salads.
All grapes were hand picked, pressed in a variety of methods including destemming-crushing and whole bunch and then fermented in batches in stainless steel tanks of 5000 litres. Cold fermentation with a variety of different yeasts was followed by 2 months’ maturation on the lees. Regular stirring of the lees allowed a creamy texture to develop in the wine.
|Wine||Wine Maker||Main Variety|
|David Finlayson Sauvignon Blanc 2021||David Finlayson||Sauvignon Blanc|
|David Finlayson Sauvignon Blanc 2020||David Finlayson||Sauvignon Blanc|