Fermented in old oak barrels using wild yeast, this is an alternative, intricate style – a textured wine with a lingering savoury finish of tarragon and lightly-smoked tea. A Sauvignon of considerable depth and opulence, created by fermenting Sauvignon Blanc entirely with naturally occurring yeast for an extended period, sometimes for almost a year after harvest.

Flavours of a summer fruit salad of paw paw, honeydew melon and ripe, golden quinces – drizzled with citrus flower water and a squeeze of orange skin oil. A delicious floral fragrance and juicy tropical fruit, infused with a fennel-like herbal thread and a faint whiff of wood smoke.

This is an alternative style of Sauvignon Blanc that is both intricate and textural, with a rich, succulent palate finishing crisp and long with a flinty dryness.