To maximise complexity these sauvignon blanc grapes were harvested using parcels of fruit from the Tamar Valley, Pipers River and the Coal River Valley, fermented separately with a range of yeast strains and lees contact. A small portion was fermented in old French oak barriques to add texture. This wine is a pale straw colour with aromas of passionfruit, pink grapefruit, quartz and alluring hints of guava. With a creamy mid-palate, full of generous cumquat flavours and mouth-watering acidity, this is a very well balanced wine. Matches fabulously with natural Tasmanian oysters!
Notes provided by Dalrymple.