True to its name – The Wild Child plays with a fun montage of white peach and dehydrated strawberry flavours, ending with blackcurrant lingering on the finish. Floral aromas entice your senses. Each sip awakens a hint of toasted tobacco leaves, making it the perfect pairing to a Thai Green Curry or Moroccan spiced risotto.
The different components are cold fermented (12 – 14˚ C) in French oak barrels and stainless-steel tanks and then left on the lees for four months to enhance the typical varietal characters. The final wine consists of 63% barrel fermented (19% 1st fill barrels) and 37% tank fermented Sauvignon blanc.