Review Detail

Fermented on skins with a bucket of sauvignon blanc included, and pressed to old oak for 6 months. A light yellow in colour, the nose is vibrant with lemon myrtle, fresh marmalade and some citrus funk. The palate is skinsy in terms of texture with a savoury, citrus rind edge that is a constant with faint tones of pickled ginger. The finish has chalky acidity with a tartness of bitter lime to finish.

Experimental, interesting and polarising !