100% Sauvignon Blanc, but hardly your typical Kiwi Sauvignon at all. This has been barrel-fermented, with about 10 months maturation, creating a richer and more savoury style than the tartness of a normal Sauvignon. Flinty oak & mineral notes lift tropical aromatics which then give way to profoundly concentrated ripe fruit characters of lychee, melon and grapefruit. The palate is bone dry and crammed full of interesting flavours from tropical to citrus to stonefruit all wrapped in lovely toasty oak and creamy lees all underpinned by saline acidity. This is a full bodied, high extract, dry white wine so serve confidently with richer styles of cuisine like braised pork belly, veal or charcuterie. It has been made to age for at least 8 years from vintage.