Groote Post Sauvignon Blanc 2007

The grapes were harvested in three stages between 21 and 23° Balling. The grapes harvested in the morning went directly to the sorting table and the afternoon harvested grapes spent the night in a refrigerated container.

The grapes were de-stemmed before crushing and had skin contact for 6-12 hours. The juice was settled for 2-3 days, inoculated with cultured yeast, fermented at 13-16° C for 12-14 days and had lees contact for 3 months without stirring.

The wine was filtered and bottled in May 2007.