Sauvignon Blanc F Series Marlborough Framingham

Hand-picked fruit was subjected to several different treatments. 20% of the wine was fermented on skins as with red winemaking; one parcel was given some skin contact before pressing and another was whole bunch pressed. No sulphur dioxide was used in the juice. The wine was all spontaneously fermented, 70% in barrels and puncheons. The overall breakdown is 30% stainless steel, 20% acacia puncheon and 50% older French oak barriques. The wine was on full lees for 10 months and the barrel portion was aged for 10 months, before the final wine was blended and bottled.