Light straw colour with green edges.
Lifted guava fruit with some brioche characters. Hints of cask fermentation and biscuit like lees.
Medium weight palate with hints of gooseberry and herbal notes. Lively acidity and a gentle creamy texture.
Sashimi always fantastic. Cos leaves, cherry tomato and a balsamic vinaigrette
not bad either.
Dry / Light Bodied
The 2010/11 growing season saw a return to vintage in Autumn. Good rainfall received in late spring and early summer gave the vineyard some relief from a dry winter and 4 relatively dry years. Conditions for ripening of Sauvignon Blanc were ideal with warm days, cool nights and good soil moisture.
Selected parcels of Sauvignon Blanc were chosen from vineyards at Dixons Creek in the northern end of the Yarra Valley. Once fruit had reached optimal maturity it was picked and pressed immediately. Fruit is destemmed, not crushed, before pressing. The juice is then cold settled for 4-5 days to both clarify the juice but also to ‘enrich’ the juice before fermentation. It is then racked to both stainless steel and older French oak casks for ferment. Once complete, the wines are left on fine lees for 4 months to improve texture, mouthfeel and complexity.
Alc/Vol : 11.50 % pH : 3.14 TA : 6.6 g/L
This wine is made for immediate enjoyment and will continue to develop further complexity over the short term.