This year’s blend is 98% Sauvignon Blanc with 2% Pinot Gris, sourced from three certified organic vineyards. The primary source is the Weaver family’s Churton Vineyard in Marlborough, supplemented by the Porters (Bellbird) and Good Family Vineyard in North Canterbury.
Two-thirds of the fruit was fermented in tank, with 15% in concrete tulips and 17% in old barrels. Some 2% was fermented on skins. Skin fermentation and partial malolactic conversion were used to naturally balance the Sauvignon’s acidity while celebrating its innate freshness and vibrancy. It’s a cracking release: textural and racy with savoury meadow herbs woven throughout and a lovely dry, saline finish.