Sato's estate-grown Chenin Blanc, from relatively young vines planted in 2016.

70% fermented in oak, 30% skin-fermented in tank.

15 months maturation in French oak.

Rich and powerful on the nose, this continues through to the palate. Quince, pineapple, stonefruit. The skin-ferment provides beguiling, oxidative honeyed complexity on the finish. Intense, bursting with energy. One to savour!