Now, I know many wine enthusiasts enjoy your favourite Sauvignon Blancs and that characteristic herbaceousness touched by citrus and gooseberry.
So often though, they’re industrially made and sweetened, showing little character. I’m pleading with you – try this one.
Here we have a natural and unfiltered version that was held on its skins for 5 months, giving it a hazy, deep golden-orange colour with significant sediment. Think of this as the difference between fragrant, freshly pressed, handmade cider from the Farmer’s Market and sweetened, stripped, commercially prepared apple juice. Ah – now you get it!
The nose shows sweet pear with tropical fruit, moss and mineral with a dry palate, juicy acidity, and flavours of mango, pear juice, pineapple, pink grapefruit and leaf. Its texture topped with flinty stones, this is a show stopper wine.
WSET Very Good plus – all natural, no added enzymes, SO2 or commercial yeast. With wine this precise and fresh, you’ll never go back to those easy-to-drink, thinly souled, sweetened Savs.