Nose
The nose is aromatic, lifted and ripe. Fruit salad aromas of guava, passionfruit, gooseberry
and field flowers are complexed by hints of minerality and crushed leaves.
Palate
Nicely weighted on the palate with fleshy stone fruit and guava flavours with a pleasing
mouth‐filling texture. Nuances of gooseberry, fennel, lantana, lemon grass and white currant
add further interest. The acidity is clean, refreshing and balanced, on a chalky, flinty finish.
Growing Conditions
The warm spring and summer (with no extremes in temperature) meant that the canopies
were in incredibly good condition at harvest. The lead up to picking saw warm days and
nights with no rain. The white varieties ripened quickly and evenly. The fruit for this wine is
sourced from the southern reaches of Margaret River and retained both its acidity and
varietal character, arriving at the winery perfectly ripe and clean.
Winemaking
All the individual vineyards that contribute to this Sauvignon Blanc are vinified separately.
One third of the every batch is barrel fermented in a combination of new and older oak and
the balance is tank fermented. Barrel ferment temperature is controlled at several degrees
higher than the tank components and the lees are stirred regularly in both tank and barrels
for 2 months prior to blending, fining and filtration. Bottling occurs in June of the vintage
year, in time for a spring release.
Appearance
Pale straw with a green hue.
Food Pairing
Salad Niçoise, pan‐fried Gold Band Snapper with Greek Salad, Sashimi.
