Nose
A layered nose of dried lime, mango, grapefruit peel, earl grey and sweet quince.
Palate
On the palate there is a natural punchy acidity typical for this varietal. Textural impact due to skin contact and the use of French and Hungarian oak. The palate correlates with the aromas earlier picked up on the nose and is defined by a fresh saline finish.
Growing Conditions
A good part of the vintage growing season happens in the prior year.
For vintage 2022, it provided a fantastic vintage. Margaret River’s moderate Mediterranean climate and cool maritime influence gives strong seasonal consistency between vintages and the ability to achieve perfectly ripe fruit.
A wet winter (June to August) and dry months during the summer with little rain kept grapes safe from and provided a natural barrier to disease and heavy yields.
The growing season in spring (September to November) was typically wet and windy.
The cool temperatures and harsh Antarctic winds created vulnerability in vine development which caused delaying shoot growth and flowering dates. Rainfall in October was significant while sunny conditions in early-mid November produced a surge in vine growth and a rapid period of vine flowering. First grape variety to burst was Pinot Grigio followed by Sauvignon Blanc, Vermentino and Sangiovese.
Conditions in summer were warm, dry and sunny throughout January and February, with the welcome arrival of the sea breeze a daily constant.
The yield for both white and red varietals across the region was lower than expected, influenced by warm and very dry conditions, thus lower bunch weights and small berries.
There was a substantial showing of the yellow marri blossom around the vineyard, so local birds showed little interest in the ripening grapes.
The interventions of Mother Nature both help and hinder the year-long vineyard cycle, but overall, the challenges in the vineyard were minimal.
Harvest
Commenced early March 2022.
Winemaking
For 2022 the grapes were picked slightly riper for concentrated flavour development that goes towards a tropical spectrum. Grapes were crushed, the juice stayed on skin contact for 13.5 hours before pressing, then settled, racked and inoculated. Malolactic fermentation together with specific yeast that is used for fermentation uplifts a richer and more textural feeling on the palate. French oak was used for a total of 6.5 months. Lees were left to create an autolysis character. Minimal battonage to remain a fresh character. Then the wine was racked off, fined and filtered before bottling.
Appearance
This Sauvignon Blanc distinguishes itself from others in the region. Altair Estate presents a style that is full bodied with a deep lemon colour.
Food Pairing
Best served in a Burgundy glass that collects aromas but allows the wine to open. Goes with seafood, white meat and goat cheese or drink just by itself.
