Winemaking
Hand harvested, whole bunch pressed to get relatively clean juice straight away, that has little time to oxodise as the skins have not been broken prior to crushing. Wild yeast ferment for ten months in oak (5% new).
Palate
The extended time on the natural lees gives an unexpected texture and deliciously nutty character. A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.
Aroma/Bouquet
This wine shows dramatic funk and citrus notes with underlying exotic fruits and floral notes.
Location
Marlborough, New Zealand
Varietal
100% Sauvignon Blanc