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).
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.
This wine shows dramatic funk and citrus notes with underlying exotic fruits and floral notes.
Marlborough, New Zealand
100% Sauvignon Blanc