Mm

...

if you don't want thiols in your wine, you're probably better, well, we've sort of played around with it, but, um, hand picking and not having so much of that kind of crushed fruit skin contact, um, juice sort of time.

So if, yeah, if we were doing a barrel fermenter, we wouldn't want so many thiols, so we'd do kind of a hand pick component and, um, whole bunch press that.

Yeah, and then the methoxy pyrazines, they are, yeah, those green sort of herbaceous characters that we tend to get, and they're more stable.

So if you have a wine that's got really sort of strong thiol character, um, you quite often hear people sorta say, you know, Sauvignon is best drunk within the first year of its life, or, uh, first two years of harvest date, if you want those sort of really sorta tropical, um, yeah, like black currant, boxwood sorta characters.

Uh, 'cause those characters can age quite quickly, whereas, um, the methoxy pyrazine family, those sort of green characters are a lot more stable and they age a lot more steadily over time.

So where is the fruit coming from to make it a Reserve? What are you doing s- in the winery as well? Anything different?