Champion Alternative White – Vino Fino Wine Awards 2017
At our 2019 Two Rivers tasting with Dave Clouston, amongst the high quality line-up the 'alternate' style Sauvignon Blanc was a favourite wine. Fermented in older oak and concrete egg, this has an amazing silky texture with subtle tropical fruit flavours. A wine to change the Sauvignon haters opinions.
Winery notes (2016 Vintage)
"The first of our wines to be made in concrete egg tank, this is a complex and thoughtful Sauvignon Blanc. Wild fermentation, oak aging and extended lees contact adds breadth and texture, backed by juicy citrus, chalky flavours and crisp salinity.
Sourced from the Saint Maur Vineyard in the Southern Valleys, the grapes were handpicked and whole bunch pressed directly into concrete egg tank (40%) and seasoned French oak barrels (60%) for wild fermentation. The wine was then aged on full yeast lees for 10 months and stirred regularly with a small portion going through malo-lactic fermentation. Unfined with a light filtration prior to bottling.
Aromas of lemon balm, citrus pith, honeydew melon, pineapple, and white peach combine with toasty notes and dried herbs. This wine has granular texture with excellent concentration. Balanced with juicy citrus notes, wet stone, chalky flavours and crisp salinity. Extended lees ageing has added breadth, providing complexity and elegance."
5 Stars Michael Cooper (2016 Vintage)
"Instantly appealing, the 2016 vintage is a single-vineyard wine, grown in the Southern Valleys, hand-harvested, and matured for 10 months in a concrete egg-shaped tank (40 per cent) and seasoned oak hogsheads (60 per cent). Weighty and fleshy, it has concentrated, ripe tropical-fruit flavours, a gentle seasoning of oak adding complexity, fresh, balanced acidity, and a finely textured, dry (1.5 grams/litre of residual sugar), very harmonious finish."
5 Stars & 95/100 Bob Campbell MW, The Real Review, December 2017 (2016 Vintage)
"Made from grapes grown in the Saint Maur Vineyard in the Southern Valleys. Hand-picked, whole-bunch pressed and partly (40%) fermented in a concrete egg tank and (60%) French oak barrels. Slightly funky, reductive sauvignon blanc with struck flint and mineral characters adding complexity to capsicum, gooseberry and tree fruit flavours. A very textural wine demonstrating good purity and power."
92/100 Jamie Goode, March 2018 (2016 Vintage)
"Single cane, shoot thinned with one bunch per shoot, and then fermented half in old hogshead half in concrete egg. Textural but also fresh with some subtle creamy hints. Broad and textural with nice fine spicy notes. Very subtle green hints, and quite elegant and mineral on the finish."