30-40% of grapes from low-yielding vines were barrel-fermented to produce a fruit-driven wine with a strong emphasis on texture. Intense stone fruit flavours with a strong mineral/chalk backbone. Bone-dry Sauvignon which should develop well with moderate bottle age.
Bright, very pale straw colour with slight green hues, near colourless on rim. The nose is elegant and restrained in fruit expression, showing subtle green stonefruit and hints of tropical fruits and nuances of fresh herbs, along with a minerally, chalky density. Dry to taste, fine textures are the feature on palate, the fine-grainy extract filling the mouth with excellent weight and presence. Subtly luscious tropical fruits and lantana provide a richness and delicate lusciousness to balance the dry textural elements, and the flavours flow with good drive and underling soft acidity to a wet-stone, dry and mouthwatering, grainy finish. This is a restrained, well-textured Sauvignon Blanc to serve with firm-flesh seafood and creamy poultry dishes over the next 3+ years. Hand-picked, WBP and 37% indigenous yeast fermented in seasoned French oak to 14.0% alc. 1,150 cases made.
Sauvignon blanc can be elegant and refined while exhibiting varietal flavours. A fine expression displaying lemon/lime zest, white peach, dill and green apple notes. The palate is focused and lively with mouth-watering acidity. Lovely poise and balance as well as a long and pristine finish. At its best: now to 2017.
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