Notes provided by Campbell Burton
This is from all five small parcels of Sauvignon on the farm. The final wine is a mix of different ferments - some with maceration and some without. For this bottling, Mon and Tim decided to run the wine to bottle with just a few grams of sugar remaining and bottle it under crown seal so that it would develop just whisper of CO2. This is precisely the way than Manuel Duveau from Yahou Fatal likes to work. The wine develops a natural preservative and is all the more refreshing as a result.
The style of this cuvee is a great reflection of the year - it has delicious, round fruit but really more-ish minerality. Ir's now bone dry and has just a tickle of refreshing CO2.
What I'll say right now is that this is very, very difficult to put down once you've started. A delight.