Following traditional French winemaking methods our Evolution as the name suggests is left entirely to nature. Sauvignon Blanc from our single vineyard site is handpicked at harvest, gently crushed and the juice is pressed off to a holding tank for 48 hours to separate the clear juice from the settled lees.
The juice is then "racked” to old French oak barriques for primary fermentation. All of the barrels are left to ferment naturally. The fermenting barrels are placed in a temperature controlled storage area where the primary fermentation process is monitored until complete.
After primary fermentation is complete the barrels are literally stuck in the corner of our barrel hall and left to evolve for 18 months. (periodic battonage or lees stirring occurs during this 18 month maturation)
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