In order to ensure this wine did not become too linear or one dimensional they have completed a volume of wines on skins to promote some punchy, sweaty passionfruit to flesh the palate out as well as lees stirring to add some mid palate complexity and texture. Finally a portion has also undergone barrel fermentation which has assisted the palate length whilst meshing the mid to back palate. This has delivered a wine with layers of mid palate mouthfeel, textural complexity, length and overall depth. Serve this wine chilled, but not too cold.
- SA - Adelaide / Adelaide Hills
- South Australia
The grapes were sourced from the Adelaide Hills, and the wine was given left field treatment, part fermented on skins, part barrel-fermented, and given some lees stirring. Very clever winemaking has produced a sauvignon blanc with more structure and texture than usual, but leaving the fresh varietal fruit free play. A great result. James Halliday, Rating 93, 22nd September 2015
Winery Tasting Notes
A nose of fragrant citrus blossom, with an exotic tropical muddle of feijoa and guava fruit, amid hints of elderflower and dry grass.
Fresh, fleshy palate laden with tropical passionfruit and lychee, shrouded over varietal blackcurrant and fresh peas, all aptly supported by a well balanced natural acidity that displays a spectrum of sherbetty tang through to flinty, minerally notes. The mid palate has solid texture of crunchy green apple and fresh picked herbs with neat traces of creamy meringue-like mouthfeel and a waxy lemon element. The finish is long and bone dry leaving a hint of cleansing grapefruit zestiness on the palate.
Try it with grilled shellfish, crab cakes, a traditional Salad Nicoise, or slow braised calamari.