Sourced from two different vineyards, and fermented 6 weeks on skins for extra texture and aromatics, with 20% whole-cluster ferment and just 20ppm of SO2. This is not a Kiwi Sauv Blanc from the early 2000's. The classic gooseberry and apricot aromas are there to be coaxed out, and this satisfies what you expect from the terroir. But there's something exception in here, a wild edge but clean taste. Saltiness, freshness, and life.