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.
A L C + V O L - 12.6%
H A R V E S T - 2nd March 2018
B O T T L E D - 16th October 2019
C E L L A R - 10 years.