Style: Fresh, light and crisp

The inspiration:  Sourced close to the ocean, from what we believe is one of the best sites for Sauvignon Blanc in Australia. The grapes are picked in two stages to get a mix of ripe tropical notes and herbaceous lift. The wine is treated carefully to maintain and enhance its naturally lifted aromas. We aim to get the balance right in the wine to create a refreshing wine that tastes good with our local crayfish, or just by itself.

Following harvest, the grapes were left in contact with the juice for a few hours to soak up the aromatic compounds of the skins. The grapes were then gently pressed and the juice transferred to stainless steel tank for fermentation. The wine was inoculated with yeast and kept cool during the ferment and then blended and bottled early to capture the lovely aromatics and freshness.

Cellaring: The fresh crisp nature of this wine is conducive to drinking as young as possible (the wine that is).

Food pairing: Think fresh food, especially seafood. A wine that is alive, for food that’s alive! This includes chilli, lemongrass and all those delicious South East Asian flavours.