Winemaker Clive Dougall wanted to turn the volume down on the classic fruit driven style of Marlborough Sauvignon Blanc and he’s done that using organically certified grapes as his starting point, which he fermented with wild yeasts with 35% of the fermentation in old puncheons. Malolactic fermentation followed in barrel with lees stirring and the result is a fresh, soft, floral scented Sauvignon with the floral, elderflower and citrus flavours supported by a backbone of fresh acidity.
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