The fruit for Woven Stone was from the third crop of Sauvignon Blanc from our vineyards at Ohau. The late, dry autumns provide cool nights, ideal for the long slow flavour development during the ripening of the fruit. The grapes were both hand picked and machine harvested to ensure clean, ripe grapes were chosen. They were then crushed to the press for a gentle extraction. After settling, the juice was racked and yeast was added for a slow cool fermentation to preserve the vibrant Sauvignon Blanc fruit flavours. Every effort is made in the winery to preserve the pure fruit flavours from the vineyard. The wine was bottled in late July 2011. This wine is best enjoyed in it’s youth or within two years of vintage date.
These grapes are selectively hand-picked from the best blocks in the vineyard to ensure only the finest grapes were used for this wine. The juice was gently pressed and settled before starting fermentation with an aromatic yeast strain to enhance the varietal character of the wine. Additionally we fermented about five per cent of the wine in old oak barrels using indigenous (the yeasts that come in from the vineyard, on the skins of the grapes) yeasts. This provided complexity and texture to the wine.