From a small producer in Orange, NSW, who is making plenty of noise with this Sauvignon Blanc.
Winemaker Duncan Cook has applied some left field tactics here with excellent effect. Whilst the vast majority of Sauvignon Blanc have a distinct sameness and they are jammed down the consumer's throat from regions across the Tasman, this wine gives you something to think about.
Fresh passionfruit sets the aromas alight. Some time in the glass released a touch of pineapple sage. Enticing tropical aromas with the added bonus of an ever so subtle vanillin oak character.
Possessing a lovely zip to it, the acid and fruit balance is spot on. What seals the deal for me is the added texture on the palate. This was achieved through some oak treatment and lees stirring. Oak treatment came in the form of starves with a little wine barrel fermented in two year puncheons. The wine was left on lees for two months and stirred twice weekly. Oak contact was minimal (1-2g/L), and along with the time on lees, the goal of adding some texture and palate weight was a achieved. Yum! Vanillin characters are barely noticeable and the wine retains its freshness. An impressive length caps off a well made wine.
For $20, this sits very comfortable in bargain territory. Drink in the short term with friends sharing big smiles. You'll love it! Those who swear by the big gun Halliday, he reckons 94 points and has put it as one of his Top 50 buys.
Who: Cooks Lot Wines www.CooksLot.com.au
What: Sauvignon Blanc (12.9% alc)
Where: Orange
When: 2012
How: $20
Follow them: www.twitter.com/CooksLotWines
Follow me: www.twitter.com/Qwine
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