18 different parcels of Sauvignon Blanc and two of Semillon from different vineyard blocks were pressed and fermented separately. The wine was naturally fermented using wild yeast, and 20% of the total blend was fermented in old French oak barriques to give complexity and texture. After eight months, all the separate parcels were tasted and blended to create an interesting and elegant style.
Subtle on the nose with warm notes of ripe yellow stone-fruit, soft passion fruit and a chalky-mineral complexity. The palate is layered and finely-textured, with ripe gooseberry, tropical and citrus notes, framed by a mouth-watering acidity, which creates a persistent finish.