Production
Sourced from a vineyard on the Essex-Suffolk border, the fruit was left to hang on the vine, allowing extra time to develop full ripeness. The result? A vibrant wine that’s aromatic, crisp, and brimming with character. Macerated in the press overnight with extended cold settling, followed by a cool fermentation, 20% of the wine was fermented in second fill French barrels and left on lees for 3 months.
Tasting notes
Expect classic Sauvignon aromas with a flinty, mineral edge that adds depth and a refreshing finish.
Food match
Try with a poached chicken salad with spring vegetables and a herb vinaigrette.
