Summary

A crushed fruit fermentation wine, generally machine harvested and sorted, using skin contact for additional aromatic intensity, which is then fermented in stainless steel by cultured yeast at cool temperatures to retain primary aromas. Malolactic conversion is generally blocked and oak is avoided to retain the pronounced fruit and herbaceous character. After fining and filtration they are generally bottled in glass under screw top closure.

Key Varietals

• Sauvignon Blanc

Structurally Similar

• Casablanca Valley Sauvignon Blanc
  (Acceptable to Good)
• Riesling Grosses Gewächs
  (Outstanding)
• Adelaide Hills Sauvignon Blanc
  (Good to Very Good)
• Sancerre or Pouilly Fumé
  (Very Good to Outstanding)
• Oaked Fumé Blanc
  (Outstanding)