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the wine has been made with absolutely no additions except for a small dose of SO2 just prior to bottling. It has spent 15 months in a combination of steel and old barriques. High solids and high temperatures for fermentation by indigenous yeasts assist with texture as does malolactic fermentation. I love the strong blackcurrant aroma’s which betray the relationship between sauvignon blanc and cabernet sauvignon as well as the smoky ‘sauvage’ characters. There is a creamy note on the nose as well which indicates the use of malolactic fermentation.
The palate is serious. There is a great drive through the wine. There is good acidity and back palate grip and punch. It is appropriately bone dry and very textural. It is crying out for some fish!
Organic Status :Certified Organic
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