This ticks all the right boxes with more texture and interest than the category typically delivers. The fruit also comes from a sustainably farmed vineyard in the southern foothills of the Wairau Valley--very rarely the case for Marlborough Sauvignon!

It was hand-harvested into small bins with indigenous yeast fermentation occurring in tank (this approach is even rarer!) The wine was then aged on lees for six-plus months over winter.