Picture a shortcrust pie, loaded with quince and yellow apple, a layer of juicy gooseberries and topped with caramelised lemon slices. Served with a good dollop of vanilla custard and sprinkled with lightly toasted fennel seeds. Complex and textural, Greywacke Wild Sauvignon is a feast for the senses. Fermented with wild yeast, it’s a hands-off style of Marlborough sauvignon blanc, with a succulent palate that finishes crisp and long.

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