Sauvignon Blanc grapes from the Yea Valley in Victoria pressed whole to barrel and wild fermented, this is a far cry from the Sauvvy-B trauma-inducing white wines of the early to mid 2000s. Phil is mad about clone selection and has chosen the inra5186 clone of Sauvignon Blanc, which has fallen out of favour due to its unpredictable yield, but it delivers flavours a far cry from the cats pee nonsense so many of us are absolutely done with. Pale gold colour, part due to the oxidative handling and barrel ferment, guava, stonefruit, strawberry and hay bale on the nose, the palate is generously textured, almost creamy with hay, stonefruit a little green olive, a dry, long savoury aftertaste with a little nuttiness emerging.

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