DAS Juice SSSB 2019 Dry and herbal initially, followed by some hints of tropical fruits like passionfruit pineapple well balanced with a crisp mouthfeel.
The 2019 SSSB is made from Semillon (60%) Savignan (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