A cornucopia of earthly delights, including passion fruit, guava, apple, fresh fennel and coconut oak spice. Grapefruit, pineapple and herbal tea notes join the choir on the palate, and OH! there’s a little hint of lemon meringue pie for dessert. The acidity gives the impression of a coiled spring, implying that this baby will improve with a few years’ ageing. With great patience, comes reward after all.
100% Sauvignon Blanc from our coveted Backyard Block at the Creekside Estate Vineyard. Harvested September 9 & 12, 2016. Barrel fermented in French oak and aged on lees for 9 months. The final blend was a collection of our best 4 barrels: 2 large-format puncheons and 2 barrels; 50% new oak. Bottled August 8, 2017.
The most interesting Sauvignon Blanc we harvest comes from our own estate vineyard; the Backyard Block. First pick is always reserved for our zippy Backyard Bubbly. Second pick; for our complex, 100% stainless Backyard Block. Coming in last only in position is the Reserve
bottling. Always the ‘ripest’ and most complex, this fruit goes to barrel for fermentation. The 2016 vintage was stinkin’ hot, so we rushed to get this last pick in, just before our beautiful tropical flavours went out with the baby and the bathwater.
Hello Springtime! All that tropical fruit, lip-smacking acidity and hints of herbal are just screaming to the forefront of your palate. Why not create a simple fennel salad with some sweet Mandarin oranges, a squeeze of lemon, a chiffonade of chopped mint and a splash of your fav EVOO. Add a little grilled chicken or some grilled tofu and you’ve got yourself a great meal.