Single site Sauvignon blanc from the Willow Lake Vineyard in the upper Yarra Valley. This is Sauvignon blanc but perhaps not as you know it. Hand‐picked, crushed, foot stomped, basket‐pressed and wild fermented in a mix of old puncheons and stainless steel, with near-full malolactic fermentation and ten months on lees, and a small sulphur addition before bottling. This is all flintiness and cream, with demure dewy wet grass and a touch of pod pea on the nose. The palate is linear and electric but with textural softening from the malo and oak fermentation. Chevre en croute anyone?