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 2019 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 2019 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. A small percentage 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. 17% was fermented in mainly older French oak puncheons to give greater complexity. It was bottled with an alcohol of 12.0% a TA of 7.9 and a pH of 3.26.
James Halliday 01/08/2020 92 pts
21/01/2021 Bronze Medal
“20% fermented in used oak. This, and some passionfruit/tropical notes, give this wine more fruit and more mouthfeel.”
James Halliday 01/08/2020
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