Winemaking

The pride of LEVIN winery is, of course, our final product... the wines. Upon harvesting the vines, the grapes are carefullyswiftly brought to the Winery where they are de-skinned and chilled before entering the press.

Our tanks are stainless steel and temperature controlled. We allow the wine to ferment at a lower temperature in sealed tanks which helps prevent oxidative flavours from developing. These are key factors in preserving the aromatics that delivery exceptional wine. Cold stabilisation and a long maturation period allows the development of the complex flavours leading to increased flavour. Wine making is dynamic and sensitive to the individual vintage. Levin Wines are bottled mis en bouttile an Domaine to reduce our carbon footprint.

For LEVIN, the process is one of controlled simplicity. Our goal is to permit the grapes to express their full potential with as little intervention as possible. We are not in the Loire Valley making new World wine, but instead growing excellent French Sauvignon Blanc, using the most innovative methods while remaining firm to our traditional roots.

LEVIN WINE: Proprietors: David & Lynne Levin
• Winemaker, Responsible de Production: Benjamin Delobel
• Senior Winemaker: Francois Pinsaloo
• Viticultural Consultant: Claude Bourguignon
• Established in 1986
• Production Capacity: 10,000 cases