Costanzo & Sons Reserve Single Vineyard Strathbogie Ranges Sauvignon Blanc 2016

The organically grown fruit was harvested by hand by Joe, Cindy and their family. Current vintage 2016 was very good for the vineyard.

Winemaking was overseen by Ray Nadeson at his Lethbridge winery. 100% fermented in French oak barrels and matured in oak for 10 months. After a light fining with bentonite (a natural, clay based fining agent), the wine was finished with a modest amount of sulphur (70 ppm), just to keep it in good shape under transport and storage. 

This wine is vegan friendly.

Songlines Estates Leylines Sauvignon Blanc 2017

“Songlines” are invisible pathways which criss cross the land all over Australia and stretch across continents and ages. The exceptional wine is named Songlines as it perfectly encapsulates the importance of the land, people and knowledge learned over time and across continents

Leylines is made with the same meticulous care and attention as Songlines and Bylines but with a smaller price tag. The grapes come from vineyard blocks younger than those used for Songlines and Bylines and the fruit has been specifically hand chosen for its approachability as a young wine. Picked late at night to harvest the grapes as cold as possible the grapes were transported to the winery and pressed in tank. After cold settling the clear juice was carefully racked to cooled fermentation tanks and inoculated with selected yeasts. Cool fermentation was followed by minimal handling, filtration and bottling.

This is a drink now style of wine best consumed while bright and youthful.

Clare Hills Clare Valley Sauvignon Blanc Semillon 2018 By Neil Pike

The vintage was shaped by a typically cool winter and spring, but with below average rainfall. Timing of budburst and flowering were pretty much normal and harvest commenced on 14th February for us. We experienced above average temperatures during January, but February and March were quite mild with no extended periods of heat, receiving virtually no rain in either month. The 2018 vintage will be seen as another really good vintage in Clare and is possibly comparable to recent quality years such as 2016, 2013, 2010 and 2007.

The grapes for this wine were both machine and hand harvested, then transported to the winery, crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a neutral, pure yeast culture and fermentation carried out in stainless steel temperature controlled tanks for on average 25-30 days. The wine was stabilised, blended and then filtered prior to bottling in July 2018.   

Giant Sky Marlborough Sauvignon Blanc 2016

Summer started early in Marlborough, with the warm weather leading to varietal flavours, however temperatures cooled through summer into harvest which slowed down the ripening. Whilst extending the vintage this cool weather has resulted in wines with fine and intense fruit flavours. 

The fruit is picked at night and in the cool of the morning to ensure we retain absolute freshness. Using techniques of partial skin contact and aromatic yeast fermentation we ensure that we are able to best reflect and preserve the flavours and aromas grown in the vineyard. 

Fruit is sourced from a variety of growers around Marlborough; this region is regarded as perfect for growing Sauvignon Blanc with distinctly varietal aromas, lovely crisp acid, freshness and vibrancy. 

Kakaba Reserve Adelaide Hills Sauvignon Blanc 2017

Sourced from a single vineyard in Kenton Valley in the Adelaide Hills one of the cooler climates of the Adelaide Hills, only free run juice was used.