75% carbonic maceration for 7 days. Basket pressed to old oak for full solids ferment. 25% on skins for 40 days. Less stirred. Bottled unfined and unfiltered.

Interesting treatment for Adelaide Hills Sauv Blanc eh? Tastes it too, all pips and pith and an intense grip. The driver here is the straw and hay of skin contact Sauv but underpinned with more classic gooseberry Sauv. Conventional meets un. There’s power though, with excellent acidity to counter the broadness of the handling.

An odd wine that will probably look better in a years time. I like the first impressions though – there is character, if more like ‘natural wine-lite’.

Details: 12.5%, Screwcap, $25
Source: Sample, tasted Dec 14
Drink: 2015-2017
Score: 17/20, 90/100
Would I buy it? Not yet.