The crucial flavour-producing ripening period for Sauvignon blanc grapes in February was much cooler than normal, resulting in high levels of crisp grassy and peppery flavours and the healthy grapes to ripened later than normal. The Sauvignon blanc varietal character of the grapes, especially from the higher slopes, was very strong producing wine with an abundance of tropical fruit characteristics. Some warmer spells ensured fuller blending components with lower acidity to produce a most enjoyable wine.
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