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The Cellar door is open every Friday, Saturday, and Sunday starting October 2nd 2026 until soon after Easter 2027
Fumé Blanc style, seasoned French oak, no malolactic fermentation
A riper season giving a rounder, fuller East Coast Sauvignon Blanc than the 2024, and nothing like a NZ sauv
Aged in seasoned French oak barrels, never new, for up to 6 months to build texture and complexity without masking the delicate fruit
No malolactic fermentation allowed to happen, which keeps its fresh, natural acidity
Aromas: guava, white nectarine and lemon rind, with gunflint, snow pea and sea spray notes
Palate: ripe stone fruit and citrus, a silky, creamy middle, bright acidity and a dry, lightly smoky finish
Finishes long and textural with a gentle salty mineral edge
A more layered and food friendly style that is distinctly East Coast, with finesse
Great food match: crayfish, chèvre, chargrilled squid, lemon chicken, asparagus risotto
Fumé Blanc style, seasoned French oak, no malolactic fermentation
A riper season giving a rounder, fuller East Coast Sauvignon Blanc than the 2024, and nothing like a NZ sauv
Aged in seasoned French oak barrels, never new, for up to 6 months to build texture and complexity without masking the delicate fruit
No malolactic fermentation allowed to happen, which keeps its fresh, natural acidity
Aromas: guava, white nectarine and lemon rind, with gunflint, snow pea and sea spray notes
Palate: ripe stone fruit and citrus, a silky, creamy middle, bright acidity and a dry, lightly smoky finish
Finishes long and textural with a gentle salty mineral edge
A more layered and food friendly style that is distinctly East Coast, with finesse
Great food match: crayfish, chèvre, chargrilled squid, lemon chicken, asparagus risotto