A barrel-fermented Sauvignon Blanc produced with indigenous yeast, the 2011 Te Ahu gives a profoundly scented nose of pink grapefruit, green guava and pineapple over hints of struck match, meal, cedar and baker’s yeast. Medium-bodied, rich and packed with tropical fruit and toasty, yeasty flavors, it has a lovely line of acid lending support through the long finish. Drink it now to 2017+.