The 2015 spring was cool and dry and developed into awarm summer with a cool autumn. Harvested at 12.8 baume, whole bunch pressed, the juice was allowed to commence ferment on bulk pulp from indigenous microflora. After 24 hours tank fermentation the 'wild'ferment was transferred to older French barriques and lees stirred weekly for 9 months.
Blackcurrant, lime and gravel on the nose, fruitsald and cream on the palate - this fume style is bone dry with a round mouth of fine chalk drawn out to a mineral fine lime finish.
This is what Sauvignon Blanc is realyy about! Cellaring 4-6years.