Vinification: Foot stomped whole cluster in 3 Italian Clay Amphorae. Fermented on skins through primary for 13 days. Pressed ⅓ of grapes and topped off 2 Amphorae with skins intact. Aged in a 300 and 500 Liter Amphorae for 10 months. Pressed and aged back in amphorae a further 2 months to settle. Racked descending moon and then bottled the following descending moon. Organic. Biodynamic
Tasting Notes: Not your typical Sauvignon Blanc. With 10 months skin contact, fermentation and ageing in Amphora for 1 year this S.B. has tropical notes of lychee and kiwi with slight tannins, perfect balance of acidity and minerality to be enjoyed on its own or accompanied with food. Not your typical white wine.