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.

Crosswords Marlborough Sauvignon Blanc 2017

Fruit was sourced from vineyards near the southern bank of the Wairau River in Marlborough then were lightly pressed in a cool environment with the resulting juice transferred to tank for a cold settling period of up to 3 days. Clear juice was then racked to stainless tanks, warmed and inoculated with a select yeast strain to allow the intrinsic qualities of our vineyard sites to shine. Fermentation on average lasted 3 weeks at low temperatures to retain maximum varietal character, after which the wine was removed from their ferment lees before spending time on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling.

Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the next couple of years.

Mawson's Limestone Coast Sauvignon Blanc 2017

Our Wrattonbully vineyard plantings of Sauvignon Blanc are extensive. This bounty allows excellent fruit choice and only the best grapes are selected for Mawson’s Cape Denison Sauvignon Blanc. Vineyard selection, combined with using only the free drained juice without the pressings, gives very fine, intense fruit flavours. After fermentation the wine was left on light lees until blending, allowing it to build complexity and palate weight.

The fruit for Mawson’s Cape Denison Sauvignon Blanc is grown on the deeper loam and clay soils of our vineyards in the Limestone Coast region. The more fertile soils encourage vigorous growth creating cool shaded fruit that preserves the intense flavours of this variety.

Rock Ferry Cawtes Cave Organic Marlborough Sauvignon Blanc 2016

The grapes for this Cawte’s Cave wine are farmed organically and represent the pure natural taste of the place from where they are grown. The grapes were harvested in the cool morning and the juice cold settled for 48 hours prior to racking to stainless steel tanks and a portion (10%) to seasoned oak for ferment. Cultivated yeast was used for the tank portion while indigenous yeast was used for the oak portion. The wine was then racked and left to mature on fine lees for 4 months before bottling. 

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.