Winery notes (2018 Vintage)
"Nose | snow pea | white grapefruit | coriander | pure | verve | punchy
Palate | lemongrass | rock melon | lemonade acidity | fleshy | umami | line
Winemaker Ben says Classic Dillon’s Pt sub-regional characters; ethereal and lifted but with a taut structural savouriness. A year that accentuates the vibrant spectrum of our single vineyard with fruit energy and exquisite purity."
Reviews for the 2016 vintage below…
Top 10 & 5 Stars Cuisine Sauvignon Blanc Tasting, December 2016 (2016 Vintage)
"Breezing its way into the top ten, the Zephyr starts with flinty, asparagusy leanness, and grows in generosity. Yellow fruit notes come to the party and the textural interest builds. This is a juicy, dry style and a perfect accompaniment for seared scallops."
92/100 Cameron Douglas MS (2016 Vintage)
"Pungent, vibrant and packed with aromas of fresh citrus, white peach and red apple, plenty of cold wet stone mineral, tropical fruit layer and fresh basil. On the palate – very fresh, crisp, primary and packed with flavour – grapefruit and apple, pineapple and fresh herb, a hint of white spice and light lees moment adding depth and complexity. Finishes dry a classic example. Drink now and through 2026."
4 Stars & 18.0+/20 Raymond Chan, January 2017 (2016 Vintage)
"Bright, light straw-yellow colour with pale green suggestions, lighter on the rim. The nose is softly full and voluminous with gently packed, bright aromas of fresh passionfruit entwined with tropical fruits, gooseberries, fresh herbs and ripe capsicums. Dry to taste and medium-bodied, the palate has a tightly concentrated core gooseberries, tropical fruits, passionfruit, and fresh, aromatic herbs, along with nuances of minerals. The mouthfeel is vibrant and lively with slippery acidity, and the wine flows with plenty of energy along a very fine-textured phenolic line, carrying to an elegant, restrained finish of gooseberries and passionfruit. This is a finely concentrated, stylish Sauvignon Blanc with passionfruit, tropical fruit and gooseberry flavours, flowing along a slippery, refreshing palate. Serve with seafood, salads and vegetables over the next 2 years. Fruit from ‘Kerseley Estate’, Dillons Point from 24 y.o. vines, cool-fermented in tank to 13.0% alc. and 3 g/L RS, the wine aged 4-6 months on light lees. 3,315 dozen made."
89/100 Robert Parker's The Wine Advocate (2016 Vintage)
"The 2016 Sauvignon Blanc has a very pretty nose of lime blossoms, fresh lemons and elderflower with cassis and thyme hints. Light to medium-bodied, crisp, zingy and minerally in the mouth, the finish is so delicuously invigorating you just can't say "no" to another glass!"