Harvest started in the second week of February and continued for two weeks. The different parcels were whole bunch pressed and naturally fermented in a combination of new and older french oak barrels. Extended lees work during primary fermentation and the wine was left on the lees after fermentation for 10 months. Meticulous blending of the various parcels took place before bottling in December 2020.
‘Rich aromatics of lime, white flowers and a touch of herbs. The Elim minerality is very apparent on the palate – layered with fruit and subtle wood spice. An elegant wine with incredible longevity and ample ageing potential.’
60% Sauvignon Blanc | 40% Sémillon, 13.0% abv, Natural Cork Closure, W.O. Elim