Description

An atypical Sauvignon Blanc, this is textured and complex with aromas of white pear and yellow peach, as well as hints of blackcurrant leaf and smoke on the nose. The palate is silky and layered with mouth-watering acidity and notes of grapefruit rind, salted almond and wet stone.

The Sauvignon Blanc grapes were whole bunch pressed and fermented using indigenous yeast in locally-made clay amphorae ranging from 500 to 860L. The surface is porous, with no lining inside, allowing for light micro-oxidation during the maturation process and enhancing the wine’s mouthfeel. The wine was aged in the clay amphorae for seven months on gross lees without any additions and only minimal SO2 addition just prior to bottling.