Fermented on skins for six weeks on skins (two parcels) and about 25% whole bunch. Two vineyards contribute.
Shows with passionfruit and preserved lemon scents, touches of farmhouse cider, ginger. Palate does a similar things with quite distinct grassiness and very chalky, dry texture. It’s piercing and tight, very tangy, very alive and overt. Theres a sect who love skin fermented whites like this, I often find sauvignon blanc is an uneasy variety for skin fermenting. - winefront.com.au