The wine is well balanced, fresh and zesty. It has a racy acidity with a soft finish. Perfect for drinking now and through to 2019.
Recommended food pairings: The 2017 Sauvignon Blanc has the weight of flavour and complexity to make it a versatile food wine. Ideal with seafood dishes like whiting fillets and oysters and also perfect with steamed asparagus drizzled in olive oil and fresh chevre topped with crispy pancetta.
Growing Conditions: 100% Sauvignon Blanc from the Tamar Valley in the north of Tasmania. The 2017 vintage was long, drawn out and cool. This produced excellent acidities in the white wines.
Winemaker: Tom Wallace
Winemaking notes: The juice was run off skins immediately after pressing and then cold settled to remove solids. Half of the wine was kept on full solids for 10 days to add palate weight. Fermented under strict temperature control and using protective handling techniques to maximise retention of fruit flavours. 20% was fermented in mainly older French oak puncheons to give greater complexity. It was bottled with an alcohol of 13.5% a TA of 7.8 and a pH of 3.26.
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