It has a little bit of the flint of Sancerre but not much. It has a bit of the grassy wet hay of a Kiwi SB, but only in passing. Blind it doesn’t even really resemble Sauvignon Blanc, at least the way it typically present, and on this some will have a deflated set of expectations on the screw top. I disagree with a few of the high profile critics who called it typical. Of what exactly? BC? Surely not SB. All that aside, good God is this delicious.
The malolactic fermentation is, I think, a driver of the unique and distinct flavour; maybe not to everyone’s taste but I could drink this by the truckload. Very herby, like the dry, sagebrush of the south Okanagan, all scent, no oak, some stone fruit on the palate and finishing with an acidity that makes you reach for another glass. Very hard to sip (meaning you want to drink and drink). Wonderful with food. Not as brutal on the budget as other “grey label” Haywire bottles. Difficult-ish to find. A high pointer from Gismondi.
The crushpad (in our experience) turns out wine that’s all over the map. But sometimes they score big time. If you see it, buy it. It’s opioid-esque in its attractiveness.
Price: $25 from the vineyard.
Market Liquidity: Crisp, clean, incredible.