When the flavour spectrum enters the desired range the grapes are machine harvested. At the winery the grapes are pressed and the juice gel floated and inoculated. Cool fermented, then when the wine is deemed in balance the ferment is stopped, the wine is then cold stabilised filtered and bottled.
DUCK HUNTER MARLBOROUGH SAUVIGNON BLANC
RM96.00
Colour/Appearance
Palest straw, hints of green and gold
Bouquet/Nose
Bursting with ripe passionfruit, stonefruit and melon
Palate/taste
Ripe fruit flavor with peachy sweetness and lingering acidity
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