2023 Amphora Ferment Sauvignon Blanc I let the ferment start

I let the ferment start with wild yeasts and kept the wine on skins for four weeks for gentle extraction

The tannins are present but soft and will see the wine age for a decade or two for the patient but it is delicious drinking now

pure and has a slight "desert earth" character coming from the Amphora

The result is a Chardonnay that’s full-flavoured yet light on its feet — a modern expression of the Yarra that’s bright

2023 Amphora Ferment Sauvignon Blanc I let the ferment startI'm loving this wine at the moment. The super bright green fruit was hand picked from Lone Star Creek Vineyard in the Upper Yarra whole bunch pressed. The cloudy juice was chilled and transferred to a couple of 800L Spanish clay Amphora (see photo) for fermentation and maturation on yeast lees before bottling unfiltered. But how does it taste? The nose is limey and chalky with a little passionfruit. It's fresh, pure and has a slight "desert earth"