Made in the style of a white Graves: highly fragrant, complex, textured, barrel-ferment style. Pure grapefruit, flint, zingy acidity and subtle oak.
Trophy: 2015 Yarra Valley Wine Show Best Aromatic White
A concentrated nose of grapefruit and gooseberry, with subtle, waxy and flinty notes and the faintest hint of oak. Zesty and citrussy on the palate, a soft, creamy mouthfeel with zingy natural acidity as a counterpoint. This is a pure yet multi-layered Sauvignon Blanc that would appeal both in its infancy as well as with short to medium-term ageing.
Fresh oysters, kingfish ceviche.
A season that started with decent winter rains, but warm and dry thereafter, ensuring low yields of healthy, concentrated fruit.
Hand-picked from dry-grown vines, chilled overnight, hand-sorted and whole bunch pressed to seasoned, 500L French oak for a long, slow barrel fermentation. Left on lees for the duration of ageing to build textural complexity.