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Élevage on full ferment lees for 6 months with barrels topped weekly
Silky tannins and a juicy line of acidity keep things fresh and flowing
grapefruit and orange peel
There’s a savoury edge too — hints of dried herbs
Rolling hills surrounded by native forests
2023 Cré Savagnin Élevage on full ferment leesHandpicked and whole bunch pressed to old oak. Wild fermented and left to rest for 18 months, with regular topping and zero stirring. Inspired by the layered whites of Jura, this Savagnin offers a quiet intensity aromatics of apricot skin and green apple meet a savoury flicker of manzanilla and sea spray. The palate is bright and textural with a saline edge, grounded by the clay loams and siltstone soils of Dixons Creek. Structured, contemplative, and