2016 Wild Ferment Sauvignon Blanc
A stunning Sauvignon Blanc! The nose shows citrus, grass and herbaceous aromas while the palate is full and complex with citrus & capsicum supported by subtle oak.
Tasting notes Sauvignon Blanc has become a tremendously popular variety in recent years, and while most of these wines
are fermented in stainless steel, those that have been barrel fermented can often be far more interesting and fulfilling. Citrus, grass and herbaceous aromas subtly combine with gently oak aromas and flavours to deliver
an intriguing Sauvignon Blanc.
Viticultural notes The fruit for our wild ferment Sauvignon Blanc was grown in the Ballandean district of the Granite Belt. The Granite Belt is situated on the Great Dividing Range 850m above sea level and 95km inland from the coast. The Winters are cold and frosty and Summers warm producing a continental climate. Most of the region’s rainfall comes in Spring feeding the growing buds and shoots. The soil is largely composed of granite, somewhat on the acidic side and is very free draining. Winemaking notes The hand-picked fruit was processed and juice containing solids was drained into French Oak barriques. No commercial yeast was added with indigenous yeast from the vineyard and surrounds being encouraged to complete fermentation. Extended lees contact and regular lees stirring have added to the wine’s complexity. Wine Analysis COLOUR Pale yellow straw with green hues NOSE Citrus, grass and herbaceous PALATE Citrus, capsicum and subtle oak ALC/VOL 13.1% CELLAR Will develop with careful cellaring but we like it right now FOOD MATCH Seafood or a creamy pasta dish