The Adelaide Hills is renowned for Australia’s finest sauvignon blanc. Harvesting in the cool of the night retains freshness and flavour.
Fruit was sourced from within cooler pockets of the Onkaparinga Valley in the Adelaide Hills, to produce a premium quality sauvignon blanc.
Fruit was gently crushed and destemmed and immediately chilled to keep cold before being pressed to tank where fermentation occurred for approximately 14 days. A short maturation on lees is followed by an early bottling to enhance freshness.
This Sauvignon Blanc shows lifted, fresh and punchy flavours and aromas, underpinned with varietal notes of passion fruit, pineapple and grapefruit. Slightly textured on the mid-palate, it has a dry finish, with subtle citrus acidity.
Best enjoyed young as an aperitif or paired with seafood such as oily grilled fish or chargrilled squid.