The 2011 vintage will be remembered for the floods that occurred throughout Australia. Coonawarra also
experienced above average rainfall during the summer and these unseasonal conditions extended into harvest during March and April. Generally Sauvignon Blanc, due to the early ripening nature of the variety, was harvested before the rain had adverse effect and the fruit was harvested in good condition.
This wine shows the attractive varietal aromatics for which it is noted, along with the subtle richness and minerality for which the region is renowned.
- SA - Coonawarra
- South Australia
A lean and restrained release of Katnook Estate’s sauvignon blanc and, therefore, a good one. It’s sauvignon blanc all the way – grassy, lemony, a little gooseberried - it’s fresh and zippy through the mouth before going all textural and soft as you swallow. Lovely wine. Pure. Feels good on your tongue. And then finishes the job with noteworthy persistence. Rating 91 -Campbell Mattinson, Winefront, 28th May 2012
Coonawarra's Katnook Estate has a reputation for making sauvignon blanc with an amazing ability to age for a decade or more. Unlike most of the Kiwi "fruit bombs", this is restrained and elegant with zippy acidity, herbaceous characters, aromatic lemon and tropical fruit flavours and a lingering finish.Kerry Skinner, Illawarra Mercury, 16th June 2012
When dining on 'Barbecued kingfish with radicchio, fennel & orange salad' suggest this wine a great match.Toni Paterson, Australian House and Garden , November 2012
Winery Tasting Notes
Pale straw with light green tinges.
Complex fruit aromas showing restrained tropical and gooseberry notes along with subtle herbaceous aromas of leaf and capsicum with a hint of grassiness and flint.
The palate features classic varietal fruit characters with a delicate balance of tropical lychee fruit and subtle herbaceous tones. Hints of mineral and flinty notes add to the intricate fruit and enhance a zesty lingering finish.
Natural oysters are the winemaker’s favourite match to this Sauvignon Blanc. Try with a pan-fried fillet of snapper drizzled with lemon caper dressing or for something more substantial, enjoy with Spanish seafood paella.