Fermented in old oak barrels using wild yeast, this is an attractive, alternative sauvignon blanc style. Highly complex on the nose for a Sauvignon Blanc. Displaying aromas of cream, spice, vanilla, gooseberries and oak. Well rounded and full-bodied on the palate with fresh acidity. Complex flavours of vanilla, ripe exotic fruits and a touch of cream. More attractive than most wines made in this style - very careful use of oak!

'Transformed by naturally occuring fermentations this is a sauvignon blanc of considerable depth and opulence. The bouquet has the lushness of a lemon creme brulee with sweet vanilla notes infused with thyme and toasted sesame. The palate is generous and crammed with savoury complexity. A 'wild child' sauvignon that is rich and creamy with a lingering chalky texture.' Winemaker notes.

Sauvignon blanc was harvested largely by machine during the cool (often cold) night-time conditions. Fruit was harvested directly into half-tonne bins, which were tipped directly into a tank press. The grapes were pressed relatively lightly and the resulting juice was cold-settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was filled into old French oak barriques where it was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until August, when the blend was assembled from the most desirable parcels. The wine was bottled in early September with alcohol 13.6%, pH 3.17 and acidity 7.6 g/l.