Peel
skin contact white
Vintage: 2024
Terroir: Tamar Valley, Northern Tasmania
Soil: Clays and gravels on basalt
Viticulture: Doug Cox
Wine making: Franck Herbaux
Grape variety: Sauvignon
Fermentation: Stainless steel tank - wild ferments
Maturation: 11 months in oak barrels and stainless steel tank
Fining: No
Filtration: No
Bottling: Manual - March 2025
Closure: Vinolok
Production: 951 bottles 750ml / 24 magnums 1500ml
Macerating Sauvignon gives it another dimension, freeing its wild side. Teased by high fruit maturity, we opted for a whole bunch ferment bringing the wine to its most captivating and complex expression, aged in seasoned Francois 500L puncheon and Stockinger barrel.
This will certainly make for improbable food associations but also impromptu generous sipping.
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