One for the skin contact wine freaks out there. A left-field wine for sure which will either have you squirming or in love.
Sauvignon Blanc left on skins for three days, pressed off into old oak then left on lees for three months. No yeast and no acid were added and no fining and no filtration used.
A brush of copper in its appearance, there's plenty of herbal aromas spilling from the glass.
Cut herbs, dried capsicum, gooseberry, some leafy traits plus mandarin peel. It tastes like none of that mind you. A veneer of textural appeal grips the tongue and seems irremovable. A touch of apricot skin, tangelo zest and a of lingering cinnamon spice all play their part.
There's so many elements which seem at odds with one another but they come together and just work.
Drink now to three years.
Region: Adelaide Hills