New Release 2017 Wild Ferment Sauvignon Blanc

Our Wild Ferment Sauvignon Blanc has been hiding in oak for 8 months. Now, ready to seek you out it has ripened to give citrus, roast capsicum and herbaceous aromas. These step through to the palate showing honeydew melon and creamy French oak making you wish it had found you sooner!

Bottled on the 21 February 2018, this vintage is ready to be enjoyed. Our 2017 Wild Ferment Sauvignon Blanc has matured for 8 months in French oak. Herbaceous aromas make up the bouquet with a more savoury, complex palate than the common New Zealand variety of the same name.

Sauvignon Blanc first gained recognition in the Loire Valley in France during the 18th century. This variety develops their grape buds late while ripening early. We grow our Sauvignon Blanc grapes in the Ballandean district of the Granite Belt situated on the Great Dividing Range, 850m above sea level. This is a cool climate region with cold frosty winters and warm summers. As the soil is largely composed of granite, it is very free draining providing the perfect conditions for Sauvignon Blanc.

Once the grapes have been hand-picked, they are transported by truck to Tamborine Mountain where the processing begins. The grapes are weighed before going through the crusher de-stemmer and the press. The juice of the wine is then drained into new and seasoned French oak to start developing the creamy and sumptuous flavours this wine offers.

Oaked Sauvignon Blanc pairs well with creamy foods, chicken and strong flavoured fish like salmon and trout.