Sauvignon Blanc, now back amongst the ‘mantra’ classics. Rosa Brook fruit for this one – a cooler site to help retain the acidity yet achieving richness through extended ripening.
Pressed immediately after the pick and straight into French oak for a wild and long very fermentation fermentation. Kept on lees 7 months until bottling in October, unfined, unfiltered.
Opens with lemon blossom, gooseberry, cut hay (trampled grass says Chelsea!), and some nice passionfruit richness and fragrant alpine herbs. Certainly a wild version and not for your average Sav Blanc drinker. Apricot, finger lime, and white peach aromas filter through, some jasmine flower, some nettles.
