Winemaker Michael Glover has thrown so many ‘non-sauvignon’ techniques at this wine, it’s now something that might be sauvignon, but not as we know it. Bright, glossy, golden and boasting a lean, smoky, watercressy nose and a palate layered with almond meal, celery seed, bay and tarragon characters. A combo of French oak and acacia puncheons have been used to ferment the sauvignon hot, with wild yeasts to create aromas, flavours and textures that are totally beyond the realm of ‘comfortable’ sauvignon. Only the brave need apply.
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