Coming from a single vineyard in the Kekerengu, the 2012 Taihou Vineyard Sauvignon Blanc is barrel fermented using wild yeasts. It opens with a subtle nose of warm lemon, pink grapefruit and yuzu zest intermixed with underlying yeasty / bready hints and a waft of dried herbs. Really tight-knit on the palate with a zippy acid backbone and plenty of silkiness to the texture, it finishes very long.