In the cellar
Harvested at optimal ripeness, the grapes were destemmed, skin contact allowed for a few hours. The wine was cold fermented with reductive processing in a combination of stainless steel tanks, barrels, and ceramic eggs. The wine was left on its lees after fermentation for the full time spent in barrel.
Maturation: 7 months | Maturation: 65% barrel fermented, 25% new + 25% Foudre and Ceramic eggs. Production: 28 barrels | Aging potential: 3 - 5 years from vintage
Character
If preserved green figs evoke childhood memories, this wine will pour itself into your heart. These vivid aromas are joined with notes of grapefruit and gunflint, balanced with sweet tropical fruit and lemon candy. Alluring fennel and maritime seaspray nuances carry through on the palate, met by a Granny Smith apple-like acidity and oyster shell-like mineral mouthfeel on the finish.
Personality
This wine is a true expression of its origin. The Estate Sauvignon Blanc captures the essence of a cool climate region and delivers with great balance, length, and intensity with an Atlantic freshness about it. Partly barrel fermented, it gently tames the natural acidity, enhancing mouthfeel, the tank-fermented component contributing to its overall complexity and freshness.
Best to enjoy
The authoritative acidity invites big flavours, but don't forget to match it and add a creamy element.
Serving temperature: 12℃
Swordfish carpaccio | Asparagus Tarte Tatin | Thai lemon beef