Upon harvesting all fruit was crushed and destemmed, with the
utilisation of Tipper Tanks, state of the art winemaking technology that allows
gentle, more efficient processing of the grapes. After crushing the juice was
given between two and five hours of skin contact to release the flavour
precursors bound in the skin. Fermentation was carried out exclusively in
stainless steel tanks, using a range of white wine yeast selected for their ability
to ferment at low temperatures while enhancing fruit intensity and palate
complexity. After fermentation the wine remained on yeast lees for two weeks,
further enhancing complexity and mouthfeel. The final blend was stabilised,
lightly fined and filtered prior to bottling in August 2009.
Pale lemon in colour, with green tints and brilliant clarity.
Tropical fruit-driven aromas of pineapple and gooseberry complemented by
hints of pink grapefruit, capsicum, and cut grass.
Monkey Bay Sauvignon Blanc is crisp and refreshing, with vibrant flavours of
ripe grapefruit, gooseberry and pineapple. Fresh, zingy acidity dominates the
palate with some pleasant fruit sweetness providing some weight to the palate.