wild barrel ferment - part amphora - dried fig - white peach - jasmine tea - orange blossom

T A S T E  -  freshly melted butter. fresh pineapple, lemon curd and hops. the amphora component contributes to the soft, earthy notes and the french oak offers the wine length and warmth.

E N J O Y - with woodfired glenarty lamb.

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V A R I E T Y  -  100% Sauvignon Blanc. 

V I N E Y A R D  - hop block, lower valley, gravelly loam over clay. East-West row orientation, leaf plucked on morning sun side to enhance tropical esters.

W I N E M A K I N G  -  free-run juice, full solids, wild yeast ferment in just two-second fill French oak barriques.  unfined with minimal filtration.

M A T U R A T I O N  - 20% new + 80% second fill french oak + 20% amphora for 7 months.