The most experimental winemaking methodology in the stable here – oak fermented, with 18 months ageing in seasoned oak (a small portion kept in stainless), one of the barrels left untopped and a tiny portion given extended skin contact.
It couldn’t be anything other than Sauvignon Blanc, but it’s a grown-up and characterful take for sure. Nettle and grass flavours around grapefruit (fruit, rind and pith) and even an orange fruit element. Great driving texture, thought-provoking, and begging for some creative food matching.
