Notes from Producer

Predominantly fruit was sourced from within the high altitude cool pockets of the central Onkaparinga Valley, including Lenswood, Balhannah, Oakbank, Woodside and Charleston to produce a premium quality, classic Adelaide Hills sauvignon blanc.  

The fruit was gently crushed, destemmed and immediately chilled before being pressed to tank where only the purest free run juice underwent a cool fermentation over approximately 14 days. A short maturation on lees was followed by an early bottling to enhance freshness.

Nose: Lifted, fresh and punchy flavours and aromas, underpinned with classic varietal notes of passionfruit, fresh green apple, grapefruit and faint snow pea.

Palate: Fresh and delicate, with a textured mid-palate that finishes dry, with lively citrus acidity and light chalkiness. Slightly textured on the mid-palate, it has a dry finish, with subtle citrus acidity.

Best enjoyed young as an aperitif or paired with seafood such as oily grilled fish or chargrilled squid.