Where commercial yeast strains give a good reliable product with good reliable flavours, like gooseberry and lime we so often see in Marlborough Sauvignon Blanc, Tiraki has allowed 18% of the grapes making up this wine to ferment with their natural yeasts. It’s enough to bring some unique flavours into play, I picked up things like lychee and clementine on the nose and a big mango hit on the palate, it was a nice surprise! Structurally this is is fairly straightforward, with high acid and a not-quite-light body thanks to some lees aging.