An atypical style of Sauvignon Blanc (for Marlborough) that is textural with tastes of earth and mineral rather than fruit. Fruit with good exposure to light was hand harvested from a discrete one-acre block on the estate that we call the Quail Trail. Bunch pressed with no juice clarification and fermented with uninoculated ‘yeasts’ left on lees for 11 months prior to bottling. Harmless crystals may form in the bottle.
Bob Campbell (MW) 95/100 pts.
'Estate-grown grapes were fermented in barrel using indigenous yeasts, a little malolactic influence and a lot of yeast lees contact. The result is a creamy-textured wine with grapefruit, ginger, gingernut and toast flavours. Not particularly varietal, but it's a lovely drink.'