This Sauvignon Blanc is one the still wines that I begged Clarise Sciocatti, the winemaker, for after falling hard for her sparklings. It's not often that Sauvignon Blanc surprises you (because that's how much SB I drink)...but this is one of those.
A pronounced nose fills the room with citrus blossoms and elderflower, green pineapples, lime, gooseberry, asparagus, green bell pepper, pea shoots...classic undeniable Sauvignon Blanc.
But then the palate is such a surprise. Yes, she’s dry with racy acidity. However, we shift to salted lemons, wetstone minerality...followed far later by the pea shoots, green bell pepper and the gentlest green pineapple. It has wonderful intensity and a slinky mouthfeel. You can’t help but compare this to Sancerre for its salinity and minerality. Though, the winemaker mentions that she's made this in a Fumé Blanc style.
Viti + Vini:
Sauvignon Blanc sourced from cool, west facing vineyards in Bottelary Hills with gravelly granite derived soils. The vines are cooled by morning mists and prevailing South-Easterly wineds in the afternoon - extending the ripening period to produce full flavour and aromatics.
Harvested in the cool early morning, chilled overnight, and then crushed and destemmed the next day. Cold macerated for 24 hours before pressing into two 500 litre neutral French Oak barrels and fermented with indigenous yeast. After fermentation, the wines are racked and returned to the same barrels to be aged on their fine lees for 9 months for added complexity and texture.
I wasn’t sure at the first sip - my brain expected tropical overload, pungent gooseberry, and in your face pyrazines. In reality, it’s a sophisticated, elegant and more savoury and mineral Sauvignon Blanc that you’re just dying to try with the lemon pepper roast chicken browning in the oven served with artichokes and too much butter slathered on homemade bread.
Find the Wine: