All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
A focused and textural Sauvignon Blanc with line and length and a clean refreshing finish.
"Showing great purity, tension and charm. For our Sauvignon Blanc, we whole bunch pressed the fruit and allowed the juice to settle overnight. After racking, 30% was put to new French puncheons and the rest to stainless steel tank. Indigenous fermentation took place with the barrel portion of the wine spending 3 months in new oak before being transferred to stainless steel. As a blend in tank, the wine spent a further 6 months on full lees to build texture via yeast autolysis and to help retain the freshness seen in the grapes at harvest. Very pale straw green; almost translucent. Fresh and lively aromas of grapefruit rind, nettles, guava and honeysuckle with complexing hints of toast and flint from barrel fermentation. There is some mid-palate creaminess and refreshing chalky acidity. This wine will suit extended bottle ageing. If you can't (or won't) wait, then grab a fresh goat's curd salad with rocket and fennel or perhaps a pasta with fresh peas, dill and smoked salmon tossed through it." Medhurst Wines
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.
James Halliday –