What sets this apart from the ubiquitous style of Savvy typically found commercially is the place and the approach. Sauvignon Blanc is a vigorous vine - we have tempered that somewhat with low vigour rootstocks and particularly rocky low vigour soils. Yields, while large by the meagrely standards of Pinot Noir in PEC, rarely top out at more than 3T/Acre (45 hL/hA) which is about half the production of a typical New Zealand planting. Even a large crop at Rosehall is conservative by the standards of Sancerre which permits up to 60 hL/hA. If you are to characterize our Sauvignon Blanc in a word, it is Intense. With this in mind, we have chosen to barrel ferment our SB in 500 L French Acacia barrels adding a new one to the rotation every few years to lend a very light smoky, floral tone to the grassy/tropical notes associated with sauvignon Blanc. It usually spends about six months in our cellar fermenting and resting prior bottling the following spring. The warm long growing season in 2022 allowed for perfect maturity and rich varietal expression.