Nose
The nose reveals aromas of spiced pear, flint, citrus blossom, grapefruit, cashews, gooseberry, fresh herbs and subtle smoky vanilla.
Palate
The palate gains texture and complexity from spending 10 months on yeast lees in barrel. Nashi pear, citrus, and nut meal flavours combine with a long mouth feel culminating in a crisp and refreshing finish.
Growing Conditions
A relatively cool vintage made for good preservation of natural acidity and delicate aromatics. The white wines from 2017 showed great clarity of varietal characters both in terms of flavour and aroma.
Harvest
Hand-picked H5V10 clone which tends to produce intense tropical, and some citrus notes from this site, taken from a single block
Bottling
The wine was bottled on 11th December 2017
Winemaking
the
fruit was whole bunch pressed to oak barrels, for natural fermentation and maturation for up to 10 months. No additives to juice except for sulphur
post fermentation. Carefully and thoughtfully making Sauvignon Blanc in barrel brings complexity, finesse and elegance to this variety while still allowing the natural fruit expression and flesh to shine.
Aging
10 months in French barriques of which 20% were new
Appearance
Pale green shot through with silver
Food Pairing
Pan-fried salmon
