Rising River Sauvignon BlancThe fruit is machine harvested from selected vineyards across the Western Cape, once pressed, grapes are fermented with selected yeast strains in stainless steel tanks to preserve the fruits freshness and natural characteristics. The juice is kept on the lees for 6 months before bottling. Tropical fruit aromas on the nose such as pineapple and melon with a hint of lemon zest for balance. The palate has tropical fruit with a hint of a citrusy note.

New Hall Vineyards has 40 hectares under vine and one of the largest plantings of Bacchus in the UK

Night-harvested grapes are fermented in French and American oak barrels

before being infused with the aforementioned yuzu

plain yoghurt

The Calușari are said to have been priests of the solar cult

Fully tempered and safer breaking

Try with antipasti

crunchy green apple and hints of brioche on the finish

who sowed the noble European wine tradition in the fertile lands of Baja California

with no oaking to retain its freshness

The creamy texture is rounded off with lingering baking spice on the finish

Straw yellow in colour with aromas of fresh peach