|Vintage 2016||Lot 002 - Production - 1,784 bottles|
|Vine Age||15 years|
|Vineyards||Grava Vineyard Martinborough|
|Elevage||22 months in neutral oak|
|Skin Contact||6 months|
|Composition||100% Sauvignon Blanc|
Under Screwcap | A divergence from the charted path in many ways. Sauvignon Blanc grown on the quartz ridden clay hills of Tasman Bay has been slow fermented with its skins and seeds. It has then been raised in neutral oak barrels for 10 months before bottling with no sulphites or any additions whatsoever. Look for the spices and structure attributed to skin ferment. White pepper, fennel and papaya like tropical fruits. Full textured and chalky dry. Particularly good with spicy dishes and contrasts natural oils well.