• Dry style
• Barrel-fermented
• Ripe stone fruit
• Creamy mouthfeel

"Certified organic, the highly distinctive 2022 vintage was fermented with indigenous yeasts and matured for eight months in seasoned French oak barriques. Bright, light yellow/green, it has a fragrant, ripe, complex bouquet. Mouthfilling and sweet-fruited, it has concentrated, tropical fruit characters, gently seasoned with oak, layers of flavour, balanced acidity and a dry, long finish. Full of personality, it's a drink now or cellaring proposition" Michael Cooper

"Fragrantly aromatic sauvignon with blackcurrant leaf, papaya and rock melon aromas. Crisp, refreshing wine with a pleasingly weighty texture and lingering finish. One of the best from the 2022 vintage" Bob Campbell, Master of Wine, Real Review, Apr 2023

"There’s an elegant calm quality to the bouquet as the scents touch the nose then aromas of sweet hay and wild flowers, yellow stone fruits and a core of chalky limestone minerality. Delicious on the palate with a crisp mineral and acid tingle, fruit flavours of apple and citrus then some peach and the same core minerality suggested in the bouquet. Chalky textures with acidity suggest some tannin layers. An excellent example, tasty, textured, varietal and lengthy. Best drinking from day of purchase through 2027" Cameron Douglas, Master Sommelier

Ripe peach, apricot and nectarine flesh aromas with delicate floral highlights. Palate is generous with luscious fruits, creamy texture and a defined finish. Well-rounded, structured and unique style.

In our vineyard, we grow two rare clones of Sauvignon Blanc ( 376 and 530 ), originally taken from the Loire Valley. This is very different from the rest of New Zealand, which generally uses a singular Bordeaux clone. Our vines produce much smaller bunches with golden-coloured grapes - MS Bordeaux tends to a heavier bunch size and more green-tinged. Our clones give us beautiful fruit flavours of golden kiwifruit and guava. 2022 started off cool & cloudy, which caused a reduction in yield however, lower bunch numbers resulted in fruit of outstanding quality with great concentration and beautiful acidity. The fruit was harvested in the cool of the early morning to retain freshness and acidity.

We settled the fresh juice after a gentle pressing. We ferment all of our Sauvignon in old French Oak barrels with wild yeast taking six months to get through to dryness. Thisprolongedfermentation provideslayers and complexity. We allow the wine to go through partial MLF before we rack out of barrels for blending. This organic wine was estate bottled without fining.