Aroma: Black currant, tea leaf and tropical notes of passionfruit with fresh herbaceous aromas of tomato bush and fennel.
Palate: Blackcurrant and fresh tropical fruits with hints of ruby grapefruit and white peach. Textured and complex with crisp acidity and slatey minerality.
Hillside slopes in the Tamar Valley offer vines some protection from prevailing westerly winds, promoting warm, settled and relatively dry growing condition. Sites around the Tamar Valley are Vertosol (black cracking clay) soils which have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Vines are grown on Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun, thus achieving optimum ripeness with well-balanced flavours and fine, natural acidity. With the foresight to planting Sauvignon Blanc in Tasmania in 1989 we are now rewarded with stunning concentration and depth of flavours from these pioneering vineyard plantings. Fruit is hand-picked, with selective harvests taking place from mid-March to early April.
Selectively hand picked in the cold morning hours on the West bank of the Tamar. The naturally chilled fruit was gently pressed to give pristine juice for cold settling. This juice was then transferred to barrel, along the light fluffy lees, for fermentation in French oak barriques (50% new). Both wild and inoculated yeast were used in fermentation to add complexity to the wine. The wine was aged in barrel on lees for 6 months prior to bottling.