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The first of our wines to made in concrete egg tank, this is a complex and thoughtful Sauvignon Blanc. Wild fermentation, oak aging and extended lees contact adds breadth and texture, backed by juicy citrus, chalky flavours and crisp salinity.
Aromas of lemon balm, citrus pith, honeydew melon, pineapple, and white peach combine with toasty notes and dried herbs. This wine has granular texture with excellent concentration. Balanced with juicy citrus notes, wet stone, chalky flavours and crisp salinity. Extended lees ageing has added breadth, providing complexity and elegance.
Great with Pan fried white fish, grilled scallops with burnt butter and Sashimi