Lemon sherbet, pink grapefruit, citrus blossom, guava, passionfruit, fresh pineapple, sage and watermelon almost obscure the delicate smoky vanilla from the barrel fermentation of this feisty Sauvignon Blanc. But not quite. Brace yourself, as a riot of flavours explodes in your mouth, whilst the wonderful fleshy fruit texture offers richness, and the saline, mineral acidity hones a long satisfying finish.
Hand-picked on two different days, then whole bunch pressed. No additions were made to the juice (i.e. no sulphur dioxide, no enzymes, no acid and no cultured yeast), which underwent a wild yeast ferment (60% barrel fermented). The barrel portion was left on lees with some stirring for 5 months in French oak barriques of which 10% were new. The balance was tank fermented and also received lees stirring. The wine was settled (but not fined), filtered and bottled.