Style: Skin Ferment Wild Sauvignon Blanc
ABV: 11.5%
Yeast: Wild Yeast
Winemaking Techniques Applied: Fermentation on skins, 60 day maceration, natural malolactic fermentation
Maturation: Old oak barrels for 9 months post barrel ferment
Barrels: Boutes, Francoise Freres, Mercurey
Cellaring Ability: 1-3 years
Nose: Aniseed, kaffir lime
Palate: Wild fennel, green gage plum, jalapeno and citrus
ABV: 11.5%
Yeast: Wild Yeast
Winemaking Techniques Applied: Fermentation on skins, 60 day maceration, natural malolactic fermentation
Maturation: Old oak barrels for 9 months post barrel ferment
Barrels: Boutes, Francoise Freres, Mercurey
Cellaring Ability: 1-3 years
Nose: Aniseed, kaffir lime
Palate: Wild fennel, green gage plum, jalapeno and citrus