Naturally low Martinborough yields, small canopies, old vines and hand-picking are all factors in producing our unique style of bone-dry but weighty Sauvignon Blanc. Four different ferment techniques were used this year to ensure richness, complexity and length. The first, in tank, resulted in a very pure, steely component with spicy/floral and fleshy white fruit notes and just a hint of fennel bulb to balance the plush fruit. The next 20% - unsettled juice straight from the press - was barrel fermented in neutral barrels by indigenous yeasts and left on lees to enhance texture and body. A further 25% went through malo-lactic fermentation to soften out the wine. Intriguingly, the final 600 litres was fermented in contact with the ripe sauvignon skins for almost a month in a large barrel with a stainless lid wide enough to gently submerge the berries during ferment. This last portion has real zing and lovely florals on the nose. Blended together, we're confident we've hand-crafted an outstanding 2014 Sauvignon Blanc.