A barrel-fermented Sauvignon Blanc wine made from fruit grown on our estate in the Pyrenees and in Tasmania.

Whole bunches of grapes were loaded directly into the press to maintain the intense varietal flavours and retain the ideal natural acidity of the grapes. After being pressed, chilled, and racked, the juice started fermentation naturally. The wine was transferred to large French oak barrels to finish its fermentation. Fermenting at low temperatures in oak intensified the aromatics and allowed the development of a finely balanced. The wine remained on lees which were battonaged weekly to develop the texture and weight of the wine.