Made entirely from Sauvignon Blanc, this wine has the fruity, crunchy freshness and intensity, but it was fermented and aged in oak barrels for 10 months, which adds a delicious, delicate, honeyed toastiness. And while it was ageing, the lees were treated to regular bâtonnage (stirring the yeasty dregs), which makes both the taste and texture richer.

The result is a racy, complex wine that you can drink on its own or pair with chicken, seafood, hard cheeses or pasta in a creamy sauce.