Pressed and naturally settled for a few days prior to racking and fermenting using wild yeasts in 70% concrete Tulipes and 22% old barrels. 8% skin fermented. 100% malolactic fermentation and left on less for 6 months prior to bottling in November. Skin fermentation and malolactic fermentation is used to help naturally balance the acidity of Sauvignon Blanc while still showing the freshness and vibrancy the variety is known for.

100% Sauvignon Blanc
Sourced from two vineyards in North Canterbury - the BioGro certified Good Family Vineyard on Georges Road planted on Glasnevin Gravels, and the Fraher Vineyard planted on Omihi Clay soils.
Harvested: 6 - 11 April 2023

Golden lemon hue. Subtle aromas of meadow flowers and lemongrass. Full, mouth-filling texture with subtle notes of lemongrass and dried herbs. Salivating acidity offering the wine length and a moreish quality.