This zesty Sauvignon Blanc is the perfect combination of passionfruit, kiwifruit & dried herbs layers with a soft finish.
It’s a versatile food wine, ideal with seafood dishes like whiting, oysters or seafood pasta.
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.
“Really punchy and intense savvy from Tassie. It’s creamy with tropical fruit character. Has a long finish. Best in the immediate term while it’s still so vibrant and alive.”
Ray Jordan - 'Top 100 Whites and Sparklings' | The West Australian 25/11/2019
“Pungent passionfruity thiols. The wine is juicy and generous in its varietal fruit, the spicy oak adds to the fruit and combines well. Lovely wine. Intense, long and clean finishing.”
Huon Hooke 17/01/2019
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