Sauvignon Blanc fruit was harvested in the early hours of the morning and immediately cold crushed to press, where fruit was separated from skin. Juice was cold settled for 2-3 days before being racked and fermented in stainless steel and new French oak barrels (20%). The oaked portion was combined with the portion in stainless steel after fermentation, where the wine was matured on the fine lees with bâttonage occurring fortnightly for 5 months. The wine received a light fining prior to filtration and was then bottled with all-natural acidity.
Green in colour with pale yellow hints. An aromatic bouquet of white pear, lemon grass and lychee is dappled with hints of jasmine and gooseberry. An entry of brisk natural acidity on the palate, leading to nectarine and freshly cut limes bolstered by subtle French oak tones. An elegant medley of lemon zest, pear flesh and white flowers on the finish. Drink now for freshness or cellar to allow the more complex savoury and textural oak characters to develop.
92 Points – James Halliday Wine Companion 2020
SILVER MEDAL Australia International Wine Challenge 2019
COMING SOON. Currently pre-release for wine club members only