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This juicy, voluptuous, textured golden liquid has passionate honeysuckle and jackfruit notes with gentle gravelly tannin.

The difference between this and the Semillon Sauvignon Blanc is not only the lack of Semillon in this wine, but it was also fermented in an Oeuf or Egg (naturally). It’s more textural, more aromatic and more of everything. This is caused by the constant movement of liquid whilst in the Egg. A very tasty wine!

The fruit is destemmed sauvignon blanc, left to soak and start ferment on berries for one month in an 800L ceramic egg, then the berries are removed then pressed and added back. The wine is slightly cloudy golden colour.

A perfumed richness of Turkish delight served in a dank cave with beeswax candles flickering gently and enchanting games of chess being played by ‘the in crowd’, lucid fluidity coats and a harmonic rhythm on your tongue.

The Farm: Robert Surmann’s vineyard in Totness with 30-year-old vines grown on black sandy soil overlying petrified schist. It is VSP-trained and spur-pruned.