You get a real maritime feel when you smell good Savagnin – all coastal heath and salty seaside air. The hand-picked fruit was held on skins for four hours before pressing to aged French barriques to begin wild fermentation. The wine remained on lees for 6 months prior to bottling in September, unfined, unfiltered. Salty, briny, misty, floral, magical. This smells of a springtime coast, wildflower aromas, sagebush, smokebush, and then you get the lemony citrus filtering through. Limey lanolin in the mouth – yes, its creamy but the tight minerally acidity speaks of fresh lime juice in a gin & tonic. At once savoury and sweet: kiwifruit, finger lime, lemon curd.