The greywacke wild Sauvignon Blanc is an alternative yet exciting take on a traditional Sauvignon Blanc with a fermentation of Sauvignon Blanc entirely with naturally occuring yeast. 

Tasting Note: Imagine an almond friand full of white nectarine, blood orange and rockmelon - laced with linseed, tarragon and lightly smoked tea. This is an alternative style that is both intricate and textural, a delicious concoction created by fermenting sauvignon blanc entirely with naturally occurring yeast. 

Viticulture: Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).