It’s been a long time since I’ve tasted a Sauvignon Blanc this good – a stunning achievement in precision, given that 2011 was a much trickier vintage than 2010. Its aromatics open with a dramatic puff of smoke that keeps on puffing, combined with undertones of peaches and wild roses. Its texture is supple with piercing acidity, accented by minerality that’s so transparent, it’s like drinking sub-soils through a straw at varying depths.
Vineyards on the 15-hectare estate are grouped on slopes comprised of limestone, marl, and flint. Grapes are harvested and sorted by hand, gently pressed, and fermented with exclusively ambient yeast. Wines undergo 100% malolactic fermentation and rest on fine lees for 3 to 8 months with minimum filtration.
A humble label that over-delivers: Give it a try, and you’ll see what I mean!
– Katie B.