• French oak
• Nectarine
• Creamy
• Defined finish

"A gorgeously complex style; the fragrant bouquet shows golden apple, fig, green tea and subtle flinty characters. The palate delivers excellent weight and concentration, superbly enhanced by textural mouthfeel and bright acidity, leading to a lengthy engaging finish. At its best: now to 2025" Sam Kim, Wine Orbit, May 2020

"Bright, medium yellow with depth and a green hue, even colour throughout. The nose is soft and elegant, lush stonefruit of peach, white nectarine, melded with fresh herbs, fresh-cut grass and subtle phenolic spices. The wine is complex and delicately presented; light-bodied with depth and concentration. Vibrantly bright acidity carries flavours of fresh lime, lemon, fresh herbs with a dusting of white peppery spices, lingers with stonefruit on the finish. The palate is creamy with nuances of yoghurt along a fine-textured line of chalky minerality. This is a fresh and vibrant barrel-fermented Sauvignon Blanc with complexity; showcasing the bright acidity with flavours of citrus, stonefruit and fresh herbs; underlying yoghurty creaminess, peppery spices and a fine chalky texture. Match with smoked whitefish and pork cheek croquettes over the next 3-5 years. 100% wild fermented in old French barriques to 13% alc. 50% MLF, aged 8 months in barrels. Vegan. BioGro organic certified" Candice Chow, Raymond Chan Wine Reviews, Jun 2020

Ripe peach, apricot and nectarine flesh aromas with delicate floral highlights. Palate is generous with luscious fruits, creamy texture and a defined finish. Well-rounded, structured and unique style.

The season started off cooler and wetter than normal, this delayed flowering but also meant irrigation wasn’t required until January. The vines found balance driving deep into the soil to find water. Sauvignon canopies remained healthy and vibrant with shoot thinning help open the canopy and allow sunlight and air flow. Leaf plucking helped ripen the skin phenolics and bring a crunchiness and tropical flavour with baking spices to the Loire clones. This organic fruit shows great resilience and a natural disease tolerance.

They settled the fresh juice after a gentle pressing. They ferment all of their Sauvignon in old French Oak barrels with wild yeast taking six months to get through to dryness. This prolonged fermentation provides layers and complexity. They allow the wine to go through 50% MLF before they rack out of barrels for blending. This organic wine was estate bottled without fining.

Food Pairing: Enjoy with chicken Alfredo or rich seafood dishes