Natural, purity, citrus.
Pursuing a sense of place and embracing vintage variation, Free Form wines are made from organic grapes, native yeast and are free of additives. These wines are fermented in concrete tanks or clay amphorae. Extended skin contact is used, followed by a gentle pressing and further rest before bottling. They are free of rough handling and commercial additives, and contain little to no sulfites.
The Sauvignon Blanc grapes were grown in Summerland and fermented naturally in a combination of stainless steel tanks and clay amphorae. After nine months of ageing on skins the wines were pressed and blended into one large concrete tank for two months ageing prior to bottling.
Unfiltered, which means it is cloudy, you can expect lemon curd, creamed apples very vague herbal notes and distinct leesy/yeasty notes. The palate mimics the nose, mineral and citrus zest dominate, it has a creamy weight and pithy finish. Lively acidity, good purity but little resemblance to most savvys you've likely ever tasted, which I guess is the whole point.
Second Review: June 1, 2021
Concrete after the rain, lemon curds, baker's yeast and nettle aromas lead to a creamy palate with distinct leesy notes layered with wet stones and the taste and texture of dry toast. Lemon pith flavours trail on the finish and there's significant phenolic texture.
Eat your Greens, Seafood/Fish, French Food, Creamy Dishes, Green Wines
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2021-06-01 17:23:55.0