Sauvignon Blanc Wild Yeast · Haloze
About
▸ Stones vs Gooseberry
▸ 49-year vines. Wild ferment.
▸ Gooseberry. Grapefruit. White flowers.
A brief chill lifts the forest-cooled acidity and lets the Haloze marl show as stony crunch. After work, it cuts straight through grilled sardines with lemon, the gooseberry snap clearing the palate for another pour.
Zavec farms Sauvignon Blanc on steep Haloze terraces of marl and sandstone, around 300 m altitude. Aleksander Zavec hand-picks and ferments with wild yeast to keep aromatics sharp—think gooseberry and grapefruit. Cool forest air through the ridgelines preserves brisk acidity that registers 4/5 on WYNCH’s scale.
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Sauvignon Blanc Wild Yeast · Haloze
▸ Stones vs Gooseberry
▸ 49-year vines. Wild ferment.
▸ Gooseberry. Grapefruit. White flowers.
A brief chill lifts the forest-cooled acidity and lets the Haloze marl show as stony crunch. After work, it cuts straight through grilled sardines with lemon, the gooseberry snap clearing the palate for another pour.
Zavec farms Sauvignon Blanc on steep Haloze terraces of marl and sandstone, around 300 m altitude. Aleksander Zavec hand-picks and ferments with wild yeast to keep aromatics sharp—think gooseberry and grapefruit. Cool forest air through the ridgelines preserves brisk acidity that registers 4/5 on WYNCH’s scale.