Exemplar of the barrel fermented style of Sauvignon Blanc, that is associated with […], a style pursued by premium producers of the variety.
Author: Stuart Robinson
Source: The Vinsomniac
Review Date: Sunday, August 9, 2015
From the close planted vineyard in Wrattonbully that is starting to come of age. It sees 15 days in tank, followed by 10 days in 600 litre demi-muids.
Chinese gooseberry and lime, tropical juice in conjunction with oak and a little of the herbal twang in the background.
A little nervy on the palate, a swirling mix of acid, fruit and texture. It provides freshness about the palate, shape and flow, a delicious textural spread with an even carry of flavour. Give it a little time to pull together. 92++
