The sauvignon blanc is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. Whole branches of sauvignon blanc bunches are placed in a 2400L wooden fermenter and the topped with free-run juice until the fermenter is full. The fermenter is sealed and the wine undergoes carbonic ferment and is left for 6 months to macerated. The wine is then pressed in winter and assembled.
I make natural wine! For me, natural wine must be made from organic/ biodynamic grapes (naturally fermented). The winemaker must not fine, filter or add anything including sulphur! All of the Lucy M. Wines are made from organically farmed grapes, currently not certified, however in the next couple of years we are moving to certification at much cost to ensure another level of assurance. The wines have no added or natural sulphites. No chemicals are used in the winery, not even to clean (only water is used and occasionally alcohol which we distil at the winery), no sulphur is used in any part of the winery, not in the winemaking process or the storage of empty barrels. We would like to make wines for health, to the betterment of humans and the environment. – Lucy M