Fermented entirely with naturally occurring yeast – this is an alternative style of sauvignon blanc that is both intricate and textural. A delicate combination of musky peachskin aromatics and gentle citrus-blossom notes – a dash of lime cordial and a hint of saffron.
The palate is lusciously herbal, long and refreshing with flavours of white nectarine flesh, dill and hints of fennel. The finish is succulent and crisp with almost a flinty dryness.
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys.