2023 Test Pots Sauvignon Blanc

WINEMAKER: David Collins and Lana Kennett, and Tom Lascelles and Anne Kirsch REGION: North Canterbury, NZ VARIETY: Sauvingnon Blanc VITICULTURE: Organic fruit (uncertified) | | There is no grassy punch or overt tropical notes. It looks more like a new wave Fumé Blanc showing a silky, weightier texture. The fruit is paired back and subtle, the classic gooseberry and tropical notes are supporting rather than taking over, allowing room for zesty acidity, a slatey/saline edge, and gentle phenolics. The palate is clean, driven, with fine grip and a salt lick finish. Barrel ferment and skin contact have pushed aside the more typical varietal notes, bringing in structure and savoury tension. Organic fruit (uncertified) | Wild fermented 15 parts S02 Organic fruit from free-draining river gravels in Waipara across three separate barrel ferments: 50% direct press: 30% carbonic maceration (11 days): 20% destemmed, skin contact (3 weeks): All components are wild fermented, and go through full malolactic.