• Dry style
• Partial barrel-ferment
• Tropical fruit
• Bright acidity

"There’s no mistaking the intense fragrant scents of Sb and some barrel feermented qualities with aromas of apple and grapefruits, lemon and peach, some banana passionfruit and quince scents and fresh herbs. Dry on the palate with a little more tropical fruit flavours then apples and citrus. A back bone of acidity highlights the power and intensity of the wine. Delicous, dry and fresh with a lengthy satisfying finish. Best drinking from 2023 through 2027+" Cameron Douglas, Master Sommelier, Dec 2022

"Bright, spicy wine with jalapeno, grapefruit, capsicum, passionfruit and oyster shell flavours. Lively wine with appealing purity and a peppery finish supported by delicious mouth-watering acidity" Bob Campbell, Master of Wine, Real Review, Dec 2022

Intensely aromatic with ripe passionfruit and tropical notes leading the way, the wine shows great concentration and drive, with a juicy finger lime and citrus focused mid palate framed with bright acidity. The majority of fruit was cool fermented in stainless steel, with a small component of barrel fermented wine blended in for texture.

The majority of our Sauvignon Blanc vines are planted in the shallow sandy loam soils on the gently sloping top terrace above the winery, with a small portion growing on the more fertile flats below.

A mild winter and spring provided ideal conditions at budburst and for flowering into December. No real wind or frost events allowed for excellent vine health and growth, with the strongest canopy we’d seen for years. The season was shaping up to be warmer than average, with expectations of an earlier start date to harvest, however the heat dropped off and a timely rainfall in the beginning of February returned us to our historical mean start date. During harvest we enjoyed extremely settled weather providing a wonderful picking window to bring in clean fruit of exceptional quality across the estate.

The grapes were harvested over a two-week period according to their flavour and aromatic profile using a combination of hand and machine harvesting. Individual parcels of fruit were destemmed and fermented separately at cool temperatures in stainless steel tanks, using selected yeasts. A small component was barrel fermented and blended in for texture.