The wine exhibits aromatics of guava, gooseberry and nettles with undertones of lychee and chalk dust some flinty sulphide notes. The palate is fresh with vibrant acidity balanced by weight and texture from the barrel fermentation and a long persistent finish.

Fermentation in oak barrels and puncheons by wild yeast gives a more rounded, silky texture to the wine which is not a common New Zealand Sauvignon Blanc characteristic.