Such an interesting Sauvignon Blanc. One for the thinkers not the slingers.
Made with wild yeast fermentation, no acid or enzymes added, barrel fermented and aged in old French oak for 10 months on lees.
Cinnamon spiced pears, star anise, preserved lemon and a delicate creamy thread all mount a cause seeking approval. Mouthfilling with tantalising weight, some cut herbs rise up late. There's a wonderful textural feel through the mouth - quite stunning actually. The barrel work has come into its own here. It's an example of Sauvignon Blanc made with some effort that brings reward.
Drink now to three years.
93/100
Region: King Valley
RRP: $27
Source: Sample
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