(2022) From selected cooler sites in the Western Cape, this was delibrately exposed to oxygen at specific times during vinification, which is far from the usual recipe for Sauvignon Blanc. What that has supressed in pungent and fiery aromatics it has gained in a more complex, layered set of aromas with a little breadiness and bruised apple character. In the mouth there is plentiful sweet fruit, very much more orthodox SB in a way, with punchy nectarine ripeness and limey acidity coming together for a ripe but balanced style.