Estate Sauvignon Blanc Verjuice

100% Clean zesty Estate grown cool climate verjuice

Handpicked, 100% Organic grape juice 375ml. (0% Alcohol)

Dilute 50/50 with water for an amazing crisp and healthy sugar free drink - think cordial for grown-ups. Use it in cooking, perfect where lemon juice or vinegar might be a tad too acidic.  Have a "shot" everyone morning as a health tonic to start the day. Download these easy recipes here.

COLOUR 
Bright pale straw with a light green shimmer.

NOSE
Delightful aromas of Honeydew melon, green Feijoa, freshly cut limes and a hint of freshly mowed grass.

PALATE
Clean bright flavours of fresh ripe orchard lemons and tart passion fruit with a subtle apple crumble mid palate gliding into a crisp citrus finish.

PRODUCTION
We have a block of Sauvignon Blanc that was grafted over to Shiraz, and while this was very successful, there’s a small number of vines still producing Sauvignon Blanc. We hand-pick these early so they don’t end up in the Shiraz and if there are any vines with both red and white grapes, they will put all their energy into the Shiraz. These grapes are full of flavour and bright acidity, and we couldn’t bear to see them go to waste so that’s why we created our estate-made verjuice.
These organic Estate Sauvignon Blanc grapes are hand-picked at veraison when the grapes first start to accumulate sugar. These small slightly green grapes are then softly pressed with the resulting 100% grape juice naturally settled, chilled, filtered and bottled all within four days to maximise the "just picked" freshness and capture the fruit's primary character.

Veraison: The time when red grapes change colour from green to red/black and for white grapes to a golden yellow colour.  Grapes move from the "growing" stage to the "ripening" stage.

FOOD PAIRING

§  Deglazing: Verjuice can be used to deglaze pans after cooking meat or vegetables, adding depth and flavour to sauces.

§  Sauces and Dressings: It's a great addition to sauces, vinaigrettes, and marinades, providing a balanced acidity.

§  Poaching: Verjuice can be used to poach fruits or other ingredients, adding a subtle tartness.

§  Seafood: It's a natural pairing with seafood, enhancing the flavours of fish and shellfish.

§  Cocktails and Mocktails: Verjuice can be used to create refreshing and sophisticated drinks. 

§  Baking: It can often be used in place of lemon juice or vinegar.

§  Reconstituting Dried Fruit: Verjuice can be used to rehydrate dried fruit, adding a pleasant tartness.

§  Sore throat: Make a hot drink with honey to sooth a sore throat.

VINTAGE NOTES
A mild dry winter proceeded a mild to warm spring with periodic showers. Summer was typically hot and dry receding into cool nights and mild warm days. The fruit at harvest was clean and ripe across all varieties exhibiting good varietal definition and drive.