WINEMAKING NOTES
Machine harvested fruit was chilled and then loaded into the press. The press was rotated a few times and then drained, a processes called ‘heart drain’. This is the first 150-200 litres per tonne of juice that is extracted from the drain and first pressing. This juice has the most flavour and the lowest phenolic pick up, a requirement for this style of wine. Light pressing produces nicely turbid (grape solids) juice levels, perfect for wild ferments and the complexity we’re looking for in this wine. Half the juice is fermented in stainless steel barrels with VL3 yeast, the other half is wild fermented in small and large format, new and old French oak.

TASTING NOTES
The S.R.S. Sauvignon Blanc has a lifted varietal nose with white flowers, pink grapefruit, and wild jalapeno jumping from the glass. The palate shows hints of oyster shell and other savoury elements from the wild ferment with grape solids. The style is deliberately savoury, concentrating more on texture and complexity rather than sheer fruit power. An interesting wine that very much reflects the vintage and variety, it will be great  to drink with spicy or Mexican food. The wine will really blossom over the next 6 months and then drink beautifully for 3-5 years. 

AWARDS / REVIEWS

• not yet reviewed

BLEND
100% Margaret River Sauvignon Blanc.

CELLARING
Up to 3-5 years.