Almenkerk Lace 2023

After gentle pressing and cold settling, the wine is inoculated with a combination of 5 yeasts and is fermented cold
until dryness. After fermentation, the wine undergoes lees contact for 9 weeks on the gross lees. The wine is left as
separate components until final blending in October, when the fermentation esters have blown off and the
components can be assessed on their long-term (thiol-based) flavour profile. Typically, fruitier components will make
up the backbone of this wine, while slightly greener wines are used to bring in the minerality that defines Elgin cool climate wines. A portion of this wine was fermented and aged in concrete eggs to enhance the mouthfeel and
lingering finish. 

The Lace Sauvignon Blanc 2023 is an expression of the riper, more opulent fruit, underbuilt by green, floral notes. On the nose it releases complex aromas of biscuits and fruits - white peach & gooseberry. The palate the wine shows
well balanced fruit and acidity with a broad, lingering finish due to the lees contact and concrete eggs.