Nose
Lifted ripe aromas of green apple, orange and grapefruit blossom in the glass, with
underlying notes of guava, feijoa, freshly torn herbs, gunflint and an oak‐derived allspice
character
Palate
In the mouth the wine shows great intensity, followed by impressive length. Subtle oak
imparts weight to the mid‐palate as well as texture. The palate is sinewy with superb line
and brisk acidity. The concentrated flavours of ripe white nectarine and passionfruit pulp are
balanced by a noticeable citrus element followed by a dry mineral finish.
Growing Conditions
Reasonable winter rains led into favourable spring conditions with an absence of the violent
wet weather that can reduce fruitfulness. Summer was, again, long and mild, with very few
heat spikes and little rain. The marri trees had fantastic blossom (the best since 1994), that
lingered on and reduced bird pressure and facilitated even ripening. As such, all grapes could
be picked with no disease and at perfect ripeness. Harvest timing was very similar to 2011
which is slightly earlier than normal. The whites wines have good depth of flavour and great
finesse.
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
Palest yellow in colour with a green hue and diamond bright.
Food Pairing
Goat cheese ravioli with herbed tomato sauce, roasted sea bass with
lemon and rosemary, oysters on the half shell or sushi.
