This is way to give some oomph to your Sauvignon Blanc: wild yeast fermentation and then partial malolactic fermentation in French oak hogsheads while resting on full solids and then continue the maturation in French oak.
Mitchell Harris, Sauvignon Blanc, Fumé, Pyrenees, 2016
Only a couple of markers give this away as an SB, namely the passionfruit and whisper of green vegetation. But don’t despair, it doesn’t wear a fruit hat and dance in a conga line. No no, this is far more elegant on the nose with a freshness like a dip in a cold mountain creek. It also offers up chalk, quince, butter and butterscotch. Keeps a firm grip on itself and offers nutty, smoky highlights over smeared butter and bittersweet tropicals. Tight, textural and moreish.
Wine sample courtesy of Mitchell Harris