The grapes from the south shore of the lake were hand-picked and selected from a total of two hectares. It’s one of the liveliest Sauvignon Blancs we’ve tasted from 2023. Eighty-five percent of the fermentation and ageing took place classically in temperature-controlled steel tanks, complemented by a more layered, spontaneously fermented part that was aged in 15% Speidel eggs. After half a year of ageing, it was put into a light, screw-cap bottle. Blood orange, elderberry, subtle minerality, crisp structure. It’s a transition between the variety’s Old World (Loire) and the New World (New Zealand) flavours.