(2021) The majority of the fruit comes from Estate vineyards, a proportion from growers in ohter sub-regions which Nautilus believes gives them a diversity of flavour profiles. Just 2% was barrel fermented. Fair bit of straw to the colour here, green capsicum, gooseberry and peach on the nose, then a dry palate - the driest tasting of the Sauvignon's so far - lots of sour lemon and grapefruit, that is the driving force though there is rosy apple juciness too. Good length and a grown-up style.