50% of grapes were fermented warm on skins in an open-top fermenter with daily punchdowns until dry, after which it was basket-pressed and racked to new 500L French oak (approximately 3 weeks on skins). The other 50% was wholebunch pressed and fermented in older French oak. Both parcels were bâtonnaged for a month after primary fermentation and then left on the lees until blending took place 10 months later. Bottling took place in December 2023.

Combining skin and barrel-fermented components, with wild yeasts adding yet another dimension, this wine is showing incredible elderflower intensity, aromatic spices, hints of black currant and passionfruit with ever so subtle herbal nuances expressing the cooler climate origin. The underlying minerality adds depth to this beautifully expressive Sauvignon Blanc, layered with incredible texture and a mouthwatering acidity.

ANALYSIS: ALC 12% | RS 3.3 g/l | TA 6.8 g/l | pH 3.29