50% of grapes were fermented on skins in an open top fermented with daily punch downs until dry after which it was basket pressed and racked to new 500L French oak. The other 50% was whole bunched pressed and fermented in older French oak. Both parcels were blended together after 6 months in oak and racked back to barrel for a further 10 months of maturation. Bottling took place in Dec 2020.
Combining skin and barrel-fermented components, with wild yeasts adding yet another dimension, this wine is showing incredible black current intensity, aromatic spices and passion fruit. The underlying minerality adds depth to this beautifully expressive Sauvignon Blanc.