The 2019 growing season produced some exceptional fruit but was a roller coaster ride! Although warm overall, it started with frosts in early Spring and even a blanketing of snow for Gibbston in November. March and April provided a long steady ripening period, with some late frosts towards the tail end of harvest.
Grown the Coal Pit single vineyard, the 25 year old vines successfully carried the crop to ripeness through valuable hang time at the end of the season, which once again occurred without rain or disease pressure. A portion of the grapes were foot stomped in a traditional manner to further increase complexity through skin contact, and 20% of the blend was fermented with wild (indigenous) yeast.
This tank fermented style of Sauvignon Blanc demonstrates great purity of fruit and opens with a vibrant nose of lemongrass, passionfruit and citrus. Intense minerality typical of the Coal Pit vineyard lingers on the palate, drawing out the length, and finishes with flavoursome guava, fennel seed and lime.
Enjoy with everything from seafood to spicy dishes, and best of all good company. A versatile wine with ageing potential.