Fancy piss. This is the type of Sauv Blanc you'd be slinging in Fitzroy with cool beats in the background. It's good gear.
Fermented on skins then soaked for 3 months to extract flavour and phenolics before it was matured in old oak.
Loaded with personality, the texture is certainly a feature. Celery, gooseberry and lemon balm, the tonic feel it leaves behind is the business. The weight is splendid and brings plenty of width with it. The persistence gives plenty to muse over. Fine ginger spices meander about on close - beautiful. Bars with groovy beats or degustation menus would lap this up.
93/100Region: Yarra Valley