Vanguardist Bistro Blanc - Semillon / Sauvignon Blanc - Adelaide hills, S.A.
The majority of fruit was whole bunch foot crushed in the vineyard, and held for around 5 hours before pressing and cold settling in tank. This was then rough racked and inoculated with a ‘pied de cuve’ from the same vineyard.
A cold (12-14 degrees) ferment took place in tank and made up about 85% of the final blend.
The balance of 15% was made up from an extended skin contact in egg (almost 3 months). This gives the wine greater layers of texture, whilst maintaining racy flavours and mineral/ citrus character. Bottled without fining or filtration.