Hand-harvested Sauvignon Blanc from two vineyards in the Southern Valleys of Marlborough.Spontaneous whole bunch fermentation in original picking bins. Pressed off mid ferment and finished in old French barrels. Fermented with fresh New Zealand Bluff Oysters. 6 months aging on full yeast lees. Small batch pressed with oysters. Natural (wild) fermentations (Alcohol and 100% malo lactic fermentation). Unfined and unfiltered.