Is it any wonder this wine has slipped into the vernacular as "Scrubby White"? While the name may twist tongues, this unusual mix offers a rich array of fruit flavours to inspire the most jaded palate. Crisp and fresh, less than 10% of the blend spent time in new French barriques. It completes the puzzle and gives you something to ponder while you wrestle with Sauvignon Blanc Semillon Viognier.
- SA - Other South Australian
- South Australia
...Aromas of melon, unripe passionfruit and nettles sit atop lime citrus, cut grass and some wonderful fresh apricot. The influence of a very small amount of French oak is welcome, providing an enjoyable softer note to an otherwise sprightly palate. It all ends with lingering tart fruits, a sprinkle of spice.... Jeremy Pringle, Wine Will Eat Itself (DEC/2010)
...It makes lovely drinking with its flavours in the citrus, melon and stonefruit spectrum, brilliant acidity and clean finish.Kerry Skinner,Illawarra Mercury, (FEB/2011)
Winery Tasting Notes
Sauvignon Blanc (55%), Semillon (30%), Viognier (15%).
Pale straw with green tinges.
Lifted fresh leaf notes, complemented by tropical hints, melon and lime juice.
Bright and lively, the palate launches with lemon zest, peach and apricots with hints of passionfruit and tropical fruit notes lingering soft mouthwatering acid leads to a long and textural finish.
Fresh asparagus and field pea risotto, with freshly grated gruyere.
Picked whilst still displaying fresh leafy & grassy notes for the Sauvignon Blanc & Semillon . The Viognier was allowed to fully ripen to develop rich flavours of nectarine & apricot. Grapes were destemmed,crushed & chilled to 5 degrees to the airbag press. The wine was then pressed keeping the free run and pressing juice seperate in stainless steel fermenters. Juice is cold settled below 5 degrees for a week and is then racked from gross lees, the juice is warmed to 17 degrees and innoculated with yeast which begins the fermentation process. Once ferment is completely dry the wine is then chilled. A portion of the Viognier & Sauvignon Blanc was run to oak mid way thru fermentation into French oak barriques to aid in palate texture and to enhance complexity.