Taking Marlborough savvy to its extreme. Fermented with full skin contact. Instead of separating the juice from the grape skins, everything is fermented together with no plunging...the ferment is let to go full steam ahead with no temperature control to expedite the process. After just a few short days on skins, the fully dry wine is then pressed off its skin and aged in old oak barrels. Soft and textured savvy. Warm ferment and skin have taken out some of the zingy bite you might expect of the traditional Sauvignon Blanc. Very rounded and moreish