This rare-for-here blend is now a North Canterbury icon, and it’s definitely one of those try-before-you-die styles.  Crafted by Mat Donaldson from vines now 30+ yrs old, both the sauvignon blanc and the semillon parcels were fermented with wild yeasts and 15% of the sauvignon went into brand new French oak, while the semillon stayed in older barrels producing an incredibly complex wine.  Citrus oil, elderflower, flint and lemongrass burst across the nose and palate, leaving a slice of sword-like acidity, chalky minerality and a long, smoky, textural  finish.