After hand-sorting the fruit for this premium wine from Seresin in New Zealand’s Marlborough region, it was whole-bunch pressed, 70% of the blend was fermented in tank using wild yeast and the remaining portion was transferred to aged French barriques and left to undergo fermentation with wild yeast. The wine was left on lees for five months following fermentation. It embraces some of the trademark Marlborough Sauvignon Blanc characters with floral, citrus and herbal aromas underpinned by a flinty minerality. The palate is harmonious combining concentrated citrus and tropical fruit flavours with a savoury complexity. A tight focused acidity draws out the palate for a lingering finish. Drink now or will reward careful cellaring for up to 8 years.