Author: James Halliday
Review Date: December 21, 2017
Down to Earth Sauvignon Blanc 2017
36% whole-bunch pressed and fermented in a 3000l and a 2000l foudre and 600l demi-muids, the balance crushed and destemmed, and cool-fermented in tank, matured on lees for 7 months before blending. Citrus and white stone fruit flavours are built into the texture, and form part of a continuum that also brings French oak and cleansing acidity to the long palate. Won’t bite you if you cellar it for some years.
Rated: 95 points
In Best of the Best Australian Sauvignon Blanc wines – James Halliday Wine Companion 2019