Mud House Sauvignon Blanc
Notes
The fruit parcels were transported with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Made with love
Each parcel of fruit was carefully monitored during ripening so it could be harvested as optimum maturity. The fruit parcels were transported with haste for immediate pressing with minimal skin contact to avoid juice deterioration. After settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Mud House Sauvignon with food
Halibut with a lemon & parsley crust for tea, served with a fresh green salad, buttered new potatoes & a large glass of Mud House Sauvignon Blanc.
The wine was served direct from the fridge after being left to chill for 48 hours.
The crisp taste of passion fruit, melon & gooseberry really complimented the freshness of the fish, with an after burst of citrus flavours which really picked up the lemon in the fish crust, this leading to finishing notes of cut grass & nettle rounding off a true taste of summer!
For dessert home grown strawberries & frozen yoghurt. The wine was left at room temperature for an hour which brought out a subtle honey taste in the wine, intensifying the natural sweetness of the strawberries.
This wine is truly summer time in a glass – a very welcome addition to dinner on a rainy July evening & will be without a doubt my first choice of refreshment on a lazy Sunday afternoon in the garden when we see the sun again!
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