A prolonged Indian summer with cool nights, typical of Marlborough, led to expressive wines with great natural acidity. The season produced pristine fruit with beautifully ripe flavours. Harvested early morning and lightly pressed, the juice was fermented cool, predominately in stainless steel to maximise fruit purity and character. A small portion was fermented in concrete egg tank and clay amphora to add a grainy texture to the palate. The wine was then aged on light yeast lees for three months to gain complexity and increase mouthfeel. This is a classy Marlborough Sauvignon Blanc at its finest with explosive aromatics of blackcurrant and fresh capsicum. Dry and saline the distinctive palate has a lovely creamy texture and a smooth, pure finish.