The 2004 season provided warm spring and summer weather which gave us good fruit set and initial development.  The warm weather continued through autumn which allowed us to harvest the grapes at optimum maturity. 

The fruit for the 2004 Claudia’s Vineyard Sauvignon Blanc was carefully harvested in peak condition. The grapes were hand picked and whole bunch pressed.  Following fermentation in old French oak, the wine was aged on lees for 10 months.  This produces a rich creamy palate and extra layers of “mealy” flavours.

This wine shows lifted passionfruit and vanilla notes. The palate exhibits the same fine fruit flavours with an underlying creaminess from the time spent on lees.  The finish is crisp and dry.

This Sauvignon Blanc is ready to drink now, and over the next 2 years.