If you are expecting or, indeed, wanting a tropical, punchy wine, walk away. If you want a complex, layered, textural sauvignon blanc, stick around. Wild-yeast fermented in French oak foudre and oak puncheons with some skin contact, hence the pale gold hue and excellent phenolic tension on the palate. In the mix, quince paste, fennel flower and seeds, dried lemon-lime slices and some oatmeal biscuits. The palate is all about texture, layers of flavour and mouth-watering acidity. Classy and great on its own, even better with food. JH