Hand-picked fruit from vines 16 y.o. from a single vineyard in the Dillons Point district, WBP and fermented mainly by indigenous yeasts in seasoned French oak barriques to 13.8% alc., the wine aged 10 months in oak with 33% MLF, undergoing batonnage.
Fill, brilliant straw-yellow colour with light green-gold hues. This has a full, broad and even nose of ripe gooseberry fruit intermixed with greengages, spicy herbs and nutty barrel-ferment aromas that reveal good depth in the glass. Dry and medium-bodied, the palate is elegantly proportioned with a good core of green stonefruits, spices, herbs and nutty oak elements. The fruit is supported by a grainy textured structure and racy acidity, the wine possessing a brisk and near-robust mouthfeel. The fruit and oak has good presence and the wine is carried with good drive to a lively, mouthwatering, dry finish. This is a well-proportioned fresh, textural oak-influenced Sauvignon Blanc with green stonefruit and nutty flavours. Match with herb-marinated white meat dishes over the next 3+ years.