2017 Wild Fume Blanc: The 2017 spring was cool and dry and developed into a warm summer with a warm autumn. Harvested at 12.8 deg baumé, whole bunch pressed, the juice was allowed to commence ferment on bulk pulp from indigenous microflora. After 24 hours tank fermentation the ‘wild’ ferment was transferred to older French barriques and lees stirred weekly for 9 months.
Blackcurrant, passionfruit and herbs on the nose, honeydew melon, grilled fennel and cream on the palate - this fume style is bone dry with a textured mid palate of fine chalk drawn out to a mineral fine lime finish. This is what Sauvignon Blanc all about! Cellaring 4-6 years. $38.00