From our first vintage, we put 225 litres of Sauvignon Blanc in a barrel and stashed it away at the back of the winery without topping it. While we would have liked to leave it longer, moving the winery meant the smartest thing was to bottle it. Despite being aged under flor for 3 years it is barely oxidative and instead is a wild, crunchy, smoky, barrel-aged Sav. It’s silky smooth with chalky acid.

Only 266 bottles made!