(2012) A nice time to revisit the first ever release from Seven Springs, which was good enough to be my Wine of the Week back in February 2011. It's a Sauvignon in a very dry, pure and elegant style, and that character is still abundantly clear two years on. Apples and creamy citrus are more dominant than any grassy aromas, with the palate still vibrant and punchy, a squirt of lemon juice cleaving through a quince-like ripeness and some salty mineral tones in the finish.

(2012) As it says on the label, a Chardonnay fermented in steel tanks with no exposure to oak, and a new product in Seven Springs' range, showing a restless need to explore the potential of their young vines and this terroir. There's an elegant perfume to this wine, with a little blossom or peach-skin fragrance, some dry apple fruit notes and a hint of something stony and mineral. On the palate it is juicy and led by citrus and underripe apple - a quite steely, in some ways quite austere, but there is a burgeoning sense of creaminess and those peachy tones beneath the citrus tang. A nice wine that would be joyous with some pan-fried mullet or seabass.

(2012) Fermented only in older oak barrels, there is barely any oak influence discernible on the nose of this very natural wine with its gently earthy and oatmeally edges to citrus and crisp, fresh, apple-skin fruit. On the palate it is a wine with a fine texture and its moderate 13.5% alcohol adding no real weight, so that crisp, racy and fresh fruit drives the wine, with a little nutty and honeyed character that is quite Burgundian, and plenty of clean, fresh, nicely long and precise acidity into the finish. Subtle and absolutely lovely.