At Villiera they have an old, single bush vine vineyard with the weather station clone of Sauvignon Blanc. It has the ability to produce a unique, intense style that they felt was worthy of its own platform. The vineyard is unirrigated and produces a very small yield, so always has good concentration. Hand harvesting occurs mainly in the early morning to take advantage of cooler conditions. After crushing and destalking, 24 hours of skin contact is allowed on the majority to maximise varietal character. 80% of the wine is racked to French oak barrels for fermentation (25% new wood) and 20% to locally produced amphora. Malolactic is avoided to maintain freshness and battonage occurs regularly to create complexity and texture. After 6 months it's transferred to tank to stabilise before bottling. Bottled at 13% (Bottle size 750ml)

Nose: Dusty and savoury, with notes of asparagus, white pepper and green bell peppers. Hints of gooseberries and a little flinty minerality.

Palate: Very well structured with notes of asparagus and green pepper coming through. Beautiful medium palate weight with intriguing savoury flavour profile.

Finish: Soft and elegant with a refreshing flinty minerality.

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