The alluvial gravel soil and ocean influenced terroir of our site give a chalky mineral element to a full bodied, dry, lively, and crisp palate. Lees ageing contributes further complexity, fine texture, and weight.
These elements come together to create a refreshingly complex and balanced Sauvignon Blanc with a memorable, long finish. Beautiful with oysters, sashimi, fresh South East Asian flavours, washed rind goat’s cheese or chèvre and many more possibilities. It is incredibly versatile.
