The wine is well balanced, fresh and zesty. It has a racy acidity with a soft finish. Perfect for drinking now and through to 2020.
Recommended food pairings: The 2018 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 2018 vintage saw a cool start and a dry warm finish. This produced excellent acidities in the white wines and great colour in the reds.
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 7.6 and a pH of 3.25.
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The 2017 Sauvignon Blanc is sourced entirely from our Tasmanian vineyards. This refreshing wine ...
This wine is the ultimate marriage of the two grape varieties! It has all ...
The wine is well balanced, fresh and zesty. It has a racy acidity with ...
Overall a wine that is bursting with flavour while leading to a finish that ...