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Sauvignon Blanc is a variety that owes much of its popularity to the Malborough boom, though its history far preceeds that, most notably with the barrel fermented styles that coined the term “fumé blanc”. Grown at Coleman Road in Gumeracha at an elevation of 480m and a westerly aspect.
Average winter rains were followed by a mild summer. Yields were low with light bunches of excellent quality. Picked on the 18th of March, 10% fermented on skins, the remainder pressed and wild fermented in French oak puncheons. Matured for eight months in barrel, filtered and bottled.
A richer, creamier style of Sauvignon Blanc - made in a French style with barrel fermentation and elevage in older oak. The nose is detailed and elegant, with underripe mango, lemon curd and white blossom. The palate comes alive with immense concentration of fruit, as well as nutty/savoury secondary artefact from the barrel work and skin contact. So fine and elegant. This may well be one of Australia's great Sauvignon Blancs.
