100% single vineyard Sauvignon Blanc from Orange, NSW.
73% skin ferment, hand plunged twice daily before being sealed and left on skins for 3 months to complete its malolactic ferment. Basket pressed to neutral oak and matured for 4 months. 27% 14 day whole bunch carbonic maceration. Basket pressed to neutral oak to finish ferment before being matured in neutral oak for 6 months. Passionfruit, gooseberry, green mango, cardamon and ginger.