Sourced from two vineyards but kept separate. The first parcel was crushed and left on skins for 72 hours to extract more structure and aromatics before being pressed off and put through a warm ferment for about 2 weeks and left on full lees to build mouthfeel. The second parcel was whole bunch pressed straight into French, Water Bent oak barrels on full solids and inoculated straight away, fermented for about two weeks before being left on full lees to build body and complexity and both parcels where then blended together after two months.
Anyone who has ever drunk a New Zealand Sauvignon Blanc should simply forget everything they know about SB before tasting this. The wood portion here adds a lovely texture and complexity that goes far beyond what many think for the varietal. It really is a different look at New World SB, and one that I am glad to see. Lees work just adds to the complexity. A grown up version of Sauvignon Blanc, but also a glance over the shoulder at the Loire Valley in France.