2013 Ferus Sauvignon Blanc
Estate-grown, wild yeast-fermented in French barriques and aged on lees for 12 months. It seems clear the oak is either totally or largely used, for its impact is on texture and structure, leaving the varietal fruit to express itself with a savoury framework in support.
95 points. James Halliday
Halliday Wine Companion August 2015