Our unique site, old vines, limestone soils and organic farming all contribute to a characterful expression of Sauvignon Blanc which nods to the old world for inspiration and the dining table for enjoyment.
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Viticulture
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Winemaking
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Tasting Notes
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Reviews
Primarily from a 1996 planting on the eastern edge of the Winery Block, mixed clay over limestone soils. Organically farmed with certification from vintage 2021 onwards. Picked 22nd March 2018.
A third of the fruit was destemmed and lightly crushed before fermentation on skins for one week, finishing in older puncheons. A third was whole bunch pressed to puncheons of which 10% was new, and the remainder was whole bunch pressed to tank. The wine was fermented to dryness before blending, filtration and bottling in August 2018. 13.0% alc/vol.
Average timing for harvest has captured the natural acidity and varietal tension from this only moderately warm year. Some hint of the puncheons, tropical varietal markers like passionfruit and an array of spice on the nose. Full and yet dry, breadth from the skins, texture from the lees contact and refreshing citrus acid on the palate.
96 points. Made in 3 batches of equal size: the 1st fermented on skins, the 2nd in French oak, the last fermented in tank. Unsurprisingly providing a wine of power and length. Grapefruit hits a high note on the finish and aftertaste, the texture is also very important. James Halliday, winecompanion.com.au.
