Single Vineyard - Basked Pressed - Hand Labelled
We are spoilt in Australia - flooded even - with Sauvignon Blanc. This year I set out to find an interesting parcel of Sauvignon Blanc from my new region (Orange, NSW) and take her out for a spin. So I called my friend Tom Ward and after some discussions we met at a small, but perfectly apportioned little vineyard where Tom had found a little gem of a vineyard for us to try. I walked the rows and tasted the berries. The concentration of flavour and wonderful variety intensity was obvious from that first taste. The natural acid was bright and already developing nicely.
The harvest occurred very early on a cool morning at the start of March and the fruit was sealed in bins and chilled to 0 degrees Celsius for 7 days to allow for the skins and juice to interact in a controlled environment.
On day 8 I basket pressed the Sauvignon Blanc and split it into free run and pressings. The juice was settled overnight then carefully racked into French oak barrels. Chilling was minimal as fermentation progressed. The aim was to draw out a mixture of flavours to create an interesting and complex wine that would offer something now and something more as it develops in the cellar.
The result speaks for itself.
The 2016 "Alice" Sauvignon Blanc was bottled in January 2017 under Diam cork.
Enjoy at between 6-8 degrees Celsius and grill some of your favourite shellfish to go with it.