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Hand harvested in late March, then whole bunch pressed. Wild fermented on full solids in seasoned French oak puncheons and barriques, then aged on lees for twelve months before blending.
Sauvignon Blanc with a complexity and richness that lends itself to ageing well. Lime, fennel and nectarine, followed by a dry, textured palate with a lovely mineral chalkiness.
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Full Tasting Notes