Unashamedly this wine has a spicy herbal nose that is entirely attributed to the technique of partial whole bunch fermentation. Time in the glass allows layers of vibrant fruit to emerge until eventually the marriage of these two characters becomes seamless. It is the palate, however, that truly justifies the ferment technique with amazingly fine and textured tannins providing length and breadth to the wine well beyond those availed by conventional winemaking methods. Although drinking beautifully now, this wine will reward substantial cellaring, perhaps even for 24 years and beyond.
The 2018 vintage experienced favourable mild to warm weather which allowed fruit to achieve optimal flavour ripeness.
This wine was whole bunch pressed with a wild yeast ferment and spent 11 months in French oak barriques (50% new). It was filtered and bottled Feb 2018 (16 months bottle age prior to release).
Subtle florals and citrus lead to white stone fruit. Pure fruited and finessed with acid steering the palate. A beautiful, elegant wine.
A very fortunate mistake! That's how I now describe the confusion that led to many Australian vignerons (including ourselves) inadvertently planting Savagnin in the belief we were planting the Spanish (Galican) variety of Albarino. Years of subsequent perspiration, education and frustration have resulted in the release of our third Sous Voile Savagnin. A Cri de Coeur (Cry of the Heart) if ever there was one! Rollo Crittenden
Our flagship Chardonnay, the Zumma, is an exercise in restraint. Everything you would want from a cool climate Chardonnay. Figs, stone fruit, and unmistakeable cool climate acidity.
The fifth vintage of our much loved Kangerong Pinot Noir, which celebrates place, this wine's purity of fruit and backbone is a must drink for lovers of this fickle grape variety.
Early harvest and minimal oak & malolactic reliance has helped retain its vibrancy with characters of white stone fruit and citrus abundant on the nose and palate.
