A blend of 60% chardonnay and 40% sauvignon blanc from organic farmed vines in Nelson, New Zealand, made by the adventurous and clever winemaker Alex Craighead.
The chardonnay portion is fermented in old oak on fluffy lees (the dead yeast cells, think of lees like pulp in a bottle of orange juice). The sauvignon blanc component is split into thirds, each parcel is then handled independently with some going through carbonic maceration, some left on skins to ferment like an orange wine and the remaining third is de-stemmed for freshness and zing. The resulting wine is crisp, yet chalky-textural, fragrant with stone fruit and tropical fruitiness, spiked with pepper and herbs. Delightfully good summer drinking here