We have three separate blocks of Sauvignon Blanc planted at our vineyard. Two blocks on the top terrace are planted on a clay-based soil. These blocks are planted with the traditional MS Bordeaux clone of Sauvignon and provide a classical backbone to the wine. Our special Loire clones (376 and 530) are planted on a lower river terrace in silt loam soil. They are lower cropping, with open golden bunches. Additional leaf plucking increases sunlight penetration into the fruit-zone. We intentionally pick later in the season to reduce methoxypyrazines – the herbal, green notes found in Sauvignon Blanc - and increase riper stone-fruit and tropical flavours.


We picked our Sauvignon Blanc in four lots. We settled three of the picks in tank before racking to French oak barrels, while the fourth pick, from our Loire vines, was transferred to oak barrels without settling. All barrels fermented with wild yeast and aged on yeast lees for a further 7 months. 40% of the wine went through full malolactic fermentation before blending and estate bottling without fining.


Light golden in colour, this Sauvignon Blanc is rich, creamy and textural. It possesses ripe fruit flavours - a luscious mix of tropical and stone fruits – which are balanced perfectly with fruit-laden acidity. Wild fermented entirely in old French oak with Loire clones adding texture and richness. Partial malolactic contributes to soft acidity and mouth filling texture.