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Sauvignon Blanc
Sauvignon Blanc
Wine of Australia
At Tempus Two, we love everything about wine. Except for all the stuffiness.
Anyone who tells you how to drink wine can frankly just kiss our glass! Our approach is simple: we bring high-quality fruit-led wines that’s simply easy and delicious to drink. So you can love it anywhere, anyhow.
Tempus Two Sauvignon Blanc: Your fruity Savvy B with a grapefruit & gooseberry kick
Mobius Loop
Allergy Advice
Contains Sulphites
Bottled for:
Australian Vintage (UK) Limited,
Surrey,
CR0 6BA.
By:
W1743,
UK.
Serving suggestion: A perfect partner to seafood paella or a grilled vegetable salad.
Country of origin: Australia
Glass Bottle
Alcohol by volume: 11.5%
Serving suggestion: A dry wine with grapefruit and tropical fruit flavours, bursting with vibrant herbaceous notes.
Alcoholic content: 8.6 units
Agent: Australian Vintage Ltd
Grape variety: Sauvignon Blanc
Producer: Australian Vintage (UK) Ltd
Winemaker: Jamie Saint
Wine colour: White
Type of closure: Screwcap
Storage instructions: This wine is ideal for drinking now but can be kept for up to 1 year
History: At Tempus Two, we love everything about wine. Except for all the stuffiness. Anyone who tells you how to drink wine can frankly just kiss our glass! Our approach is simple: we bring high-quality fruit-led wines that's simply easy and delicious to drink. So you can love it anywhere, anyhow.
Regional information: The climate is generally hot with high evaporation rates and low rainfall. The climate is long sunny days and noticeably cooler nights. Modern viticultural and winemaking techniques are employed to preserve varietal integrity as the long sunshine hours ensure fruit ripens fully. Selected parcels from cooler climate locations within the Adelaide Hills are selected and blended into the wine to provide further complexity and structure.
Vinification: The fruit was crushed, de-stemmed and immediately clarified. Fermentation followed after inoculating with selected yeast strains. Fermentation was carried out at cool temperature to preserve the fruit. Fermentation lasted for 2 weeks. Post fermentation the wine was racked of the ferment lees and remained on light lees until blended.
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