Winter Ferment - a wine made in exactly this manner. The grapes frozen and allowed to ferment only 4 months later, the cool winter temperatures then ensured a slow, cool fermentation, resulting in a beautifully ester-driven, fruit-forward and aromatic Sauvignon blanc. With only a tiny quantity produced, we can allow only one bottle per customer. Expect gooseberries, tropical fruit and a grapefruit-like acidity on a mineral core and textured mouthfeel from time spent on lees post-fermentation.
100% Sauvignon Blanc.