Part of d’Arry’s “High Altitude Hillbillies” range sourced from the Adelaide Hills. d’Arenberg, The Broken Fishplate, Sauvignon Blanc, Adelaide Hills, 2017 Partial barrel fermentation to mark a point of difference. […]
The entry level range for Rymill. Winemaker is Sandrine Gimon. Rymill, The Yearling, Sauvignon Blanc, Coonawarra, 2017 Right into the tropical fruit spectrum with passionfruit cream and lime splice fragrances, […]
This is way to give some oomph to your Sauvignon Blanc: wild yeast fermentation and then partial malolactic fermentation in French oak hogsheads while resting on full solids and then […]
Wild Ferment to try and step it up from the usual mix of Marlborough. Stoneleigh, Wild Valley, Sauvignon Blanc, Marlborough, 2016 Smells almost like sweet wine: a flabby heavy nose […]
This has picked up a few bronze medals around the place. A somewhat “aged” release, but still current. Shaw Vineyard Estate, Semillon, Sauvignon Blanc, Canberra, 2015 Nose of sweaty gooseberry […]
Normally a dash of Semillon into this kind of blend seems to take the edge of any overt grassiness that a straight Sauv Blanc may have. But in this case, […]
Tasted as part of a line up of Pinot Gris/Grigio and Sauvignon Blanc from home and across the Tasman. Previous vintages have scored gold medals at Sydney International Wine Competition […]
The start of the range for Stoneleigh. Local lad Jamie Marfell is the winemaker. Stoneleigh, Sauvignon Blanc, Marlborough, 2016 Light gold with green highlights. Gooseberry, passionfruit, gunsmoke, older asparagus spears. […]
Cool climate, high altitude wine making. Part of the “A Series.” Angullong, Sauvignon Blanc, Orange, 2016 Wet quartz stones, blackberry leaf, quinine, passion fruit, capsicum skin, gooseberry and passion […]
Fruit sourced from the high plantings in the Eden Valley, a little ways from Berton’s home in the Riverina. Berton Vineyards, Sauvignon Blanc, High Eden, 2016 Apricot blossom on the […]
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