Wild yeast fermented in barrel, 20% new and 1-5 year old French oak on solids (fumé style). Sophisticated with texture and length. Ruby red grapefruit, lime, quince, spice and cut fennel perfume. Finely balanced between grapefruit and passionfruit in profile. Hint of meringue, vanilla and coconut. Medium acidity. Good length. A Zinger. Alcohol 13.0%
Fish, Shellfish, Chicken, Veal. Recommended Matches: Grilled Fish. Raw and lightly cooked shellfish incl. shucked oysters, shell-on prawns, and fresh crab. Smoked salmon. Creamy chicken, veal or pasta dishes. Fish & Chips. Raw or lightly cooked tomato dishes such as gazpacho, tomato consommé. Vinaigrettes. Japanese sushi and sashimi. Greek and Mexican Food. Fresh goat cheese, creamy Brie. Green olives, avocado and peas.
Awards: 2019 DOUBLE GOLD Asian International Wine Competition 2019 GOLD Australian Sauvignon Blanc Winery of the Year , Asian International Wine Competition. 2020 SILVER Melbourne International Wine Competition 2019 SILVER Melbourne International Wine Competition 2020 BRONZE The Real Review 2020 BRONZE Asian International Wine Competition 2019 BRONZE National Cool Climate Wine Show 2019 BRONZE Victorian Wine Show.
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