I was once right by the ancient town of Seasalter in Canterbury, from where this wine gets its name. I happened to be just around the corner in pursuit of the famous Whitstable oyster, England’s only native species dating back to Roman times. This part of the world feels doused in salt and shellfish, the sky lit with the wings of seagulls – I can see where the inspiration came from. Sea-breeze freshness from Darling fruit opens the wine, the scent of freshly cut grass, and a deeper herbal tug reminiscent of a beachside milkwood forest. There’s some oak influence, giving the palate texture and hint of caramelised stone fruit; 20% of the sauvignon blanc was fermented and aged for four months in 300 litre French Oak barrels (80% new). The remaining components were fermented in stainless steel tanks and left on the fine lees. A play between racy oceanic fruit and a subtle richness comb together into a salt-toned, white peach finish. R150 (92).