The 2019 SSSB is made from Semillon (60%) Savagnin (5%) and Sauvignon Blanc (35%) from two vineyards in the Adelaide Hills (Magpie Springs & Brackenwood). The grapes are crushed, left for a few days on skins to build phenolics then pressed to tank for a slow ferment. They are kept in tank on full lees for 6 months. They are racked twice before being bottled unfined and unfiltered with minimal sulphur.
Please note that the vintage may differ from the picture featured.
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