Expect layers of floral, herbal and mineral notes in harmony with toasty oak and rich, mouth-filling texture.
Juice from the Parkburn fruit was all fermented in French oak barrels, but these three showed the most promise and so were retained; total time in barrel was 17 months. MLF was completed in Spring and barrels were occasionally stirred. No sulphur was added until racking in the second Spring, and bottled without fining or filtration.
Region / Country: Parkburn, Central Otago, New Zealand
Varietal: Sauvignon Blanc