The fruit is procured from two organic vineyards, both grown on gravel soils, which is then destemmed and fermented with native yeast on skins for six weeks. The wine is then pressed off the skins and aged for eight months in a variety of stainless steel tanks and Spanish amphora (Tinajas).

Herbaceous, saline, and yellow plums – not your average Sauvignon Blanc. The 2020 wines are full of clarity, drive, and insight. They will age beautifully too. I love this vintage.”