This was an ideal grape growing season for Sauvignon Blanc. After fermentation the wine was kept on its natural yeast lees for a short period to help the texture and add extra complexity.
Heady aromas of lemon blossom, passionfruit, elderflower and Turkish musk are supported by an underlay of flavours that suggest gooseberry and freshly crushed herbs. The wine is substantive and generous on the palate but remains lively and has a satisfyingly dry, crisp finish.
Wine is a natural health food.