Technical Notes & Styling
The grapes are chilled to 3ºC. The bunches are sorted on a conveyor, destemmed and crushed. All transfers of grape must and juice in these early stages are attained using gravity. Selected parcels of the grapes undergo a period of skin contact, at 8ºC to encapture favourable skin flavours. After a gentle pressing, the juice left to settle for a period of 72 hours at 2ºC. Fermentation in stainless steel tanks continues at 12ºC until the wine is dry.
The focus of this wine is based on a vineyard component arising from low yielding Table Mountain Sandstone soils. Using neutral yeasts, Shannon Sauvignon Blanc expresses very distinctive and concentrated primary fruit aromas of asparagus, citrus, and some capsicum in a minerally and flinty style. The clay/shale soils however, provide the Sauvignon with flavours on the riper side of the fruit spectrum and with more structure for a broader palate.
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