This is a great Sauvignon Blanc. It has unusually been in oak and this has softened some of the acidity. It has undergone cool fermentation and very gentle pressing all helping to keep a really fresh juice.
This was then allowed to undergo a spontaneous indigenous yeast fermentation and has spent time on the lees. Approximately 1/3 underwent malolactic fermentation and it has also had time in oak. It has aromas of summer fruit such as peaches and nectarines with a hint of dill and wood smoke from the French oak ageing.
Once transferred from the oak the wine is left on the lees for a further eight months before bottling which adds to the texture. The palate is full with flavours of citrus and stone fruit with crisp acidity and notes of flint with a long, dry finish.