The finest parcels of sauvignon blanc were carefully harvested at night to preserve freshness. The berries were gently pressed, and the juice was either kept whole at 0°c, for daily lees stirring over 10 days, or was allowed to settle for short period of time. Cool temperature fermentations took place in a combination of French oak barrels (15% new), stainless-steel barrels, clay amphora and
concrete egg. The batches were then left unsulfured for several weeks with a stirring regime monitored by tasting to refine the structure. The wines were allowed to develop on lees for a further 11 months, to accentuate the personality of each parcel and build complexity. These unique components were brought together in the final blend, to create a Wallcliffe that is an expression of our
sites and a reflection of our winemaking exploration, without forgetting the origins.
