An alternative premium barrel-aged style of Sauvignon Blanc, sourced from vineyards in the Kekerengu Coast sub-region of Marlborough.
Fruit was picked at optimum ripeness, whole cluster pressed and only the cuvee juice retained for fermentation in old barrels. The combination of wild yeast, fermentation on light grape solids and lees stirring has added texture and an interesting complexity on the nose. Delicate fruit handling has provided a racy and crisp structure.
An alternative premium barrel-aged style of Sauvignon Blanc, with vibrant aromas of fresh-cut passionfruit, lime curd, currant leaf and brioche. The palate displays powerful passionfruit, guava and limoncello flavours, and has a chalky, mineral texture.
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