|Grape Variety||Sauvignon Blanc|
|Media Score||Wine Spectator-92 Bob Campbell-93|
"Fermented entirely with naturally occurring yeast – this is an alternative style of sauvignon blanc that is both intricate and textural. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of a caramelised almonds. The palate is full of lemon curd and vanilla custard with a touch of dried herbs and a lingering grapefruit finish. "