100% single vineyard Sauvignon Blanc from Orange, NSW.
 
73% skin ferment, hand plunged twice daily before being sealed and left on skins for 3 months to complete its malolactic ferment. Basket pressed to neutral oak and matured for 4 months.
 
27% 14 day whole bunch carbonic maceration. Basket pressed to neutral oak to finish ferment before being matured in neutral oak for 6 months.
 
Passionfruit + gooseberry + green mango + cardamon + ginger.
 
RS 1.2g/L - pH 3.64 - TA 6.3g/L