(2022) Vineyards here are 20 kilometres from the coast and 20 years old. Sauvignon makes up 84% of the blend, partial fermentation in barrel, and partially with wild yeast. 24% of the wine also spends some several months on the lees in oak barrels. There's a little sprinkle of crushed oatmeal over vivacious Sauvignon aromas, hinting at tropical but with plenty of citrus too. There's more of the vegetal/herbaceous character coming through on the palate. Tangy, textured and balanced.