A warm year with minimal disease pressure and an excellent, dry ripening period.  A moderate fruit yield was harvested a few weeks earlier than average in excellent condition.  Moderate acid and sugar levels.  The 2018 has a floral honey nose with a clean, crunchy mouth feel, a little bit of smokiness and crisp moreish finish that make you want another sip.

ENJOY IT WITH             

Try pork shops with a cream and fruit sauce.  Excellent with a soft goats cheese or other gamey cheeses.  The fruity acidity of this wine cuts through and enhances rich foods.

CELLARING                  

Not really.  Carefully cellar and drink within 2-3 years.

More Information

We channel our innate hippy into our Mr Natural range of wines.  Sustainably grown fruit is minimally processed to get up close and personal to the natural flavours of our Sauvignon Blanc block – a true expression of terroir.  Fermented then macerated on the skins for 6-10weeks, with no yeast, additions or finings except for minimal sulphur dioxide on bottling.  This wine surprises - earthy, crunchy, highly textured palate matched to clean citrus and sometimes a slight nutty/smoky character.  Refreshment factor of wow!

GROWING                   

Estate grown on our best soils.  Deep clay loam over shale, well drained.  North eastern slope, well sheltered.  Early morning machine harvesting gets cool fruit crushed and in the tank within hours.

MAKING                      

Only works with pristine fruit, freshly picked.  All fruit is crushed into stainless steel.  After a few days a wild fermentation starts. Typically a slow coolish fermentation as there is no plunging of the cap/skins. Near the end of fermentation the tank is sealed for 6-10 weeks, then drained and skins gently pressed prior to very minimal sulphuring, filtering and bottling. Goes through malolactic fermentation naturally.  As no bentonite is used may become a little hazy.