100% of the sauvignon blanc juice was fermented in French oak before a smidge (10%) was put through a malolactic ferment to add a creamy, textural layer. After maturation in barrel for another months before being bottled back in December, you’d expect this sauvignon to be seriously toasty. However it’s remarkably herbaceous, floral and fresh, with punchy lime and green apple notes, white peach and lemongrassy notes shining through over a mineral-edged finish. Delicious stuff indeed.
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