Theo Coles makes wine gathered from small vineyards in North Canterbury, New Zealand. The vines are farmed naturally and only receive a minimal amount of additions, if any.
This wine is an extension of the Nattura Sauvignon Blanc process. The wine is destemmed and fermented on skins for a month. The skins are not worked hard, they are included in order to gain all the aromatics possible from the fruit, and to promote a fine thread of phenolic to keep a tension and length in the final wine.
Bottled straight after malolactic with no Sulphur addition, this wine is almost in the rawest form possible. It is cloudy and this adds to the overall textural experience.