2019 Scintilla Voile Savagnin
De-stemmed Savagnin open top fermented for 5 days. Pressed with plenty of sugar and barrel fermented. Barrel remained untopped to develop a flor. 12 months in barrel and a further 16 months in bottle.
Lemongrass and preserved lemons on the nose. Juicy and salty with a guppy gingerbready savoury tannins.
Where: Mt Compass, SA
How: Pungent cheese or some kind of fish pasta. Yum.