SAUVIGNON BLANC

Sauvignon Blanc from Frankland River. We’re down south-west of the Aussie continent in this cool climate, isolated wine region. Whites are all about high acid here, with riesling and sauvignon blanc the mainstays.

The Savvy is picked based on flavor and acid profile. It comes from Blocks 05, 15, 16, 18 picked during the last week of February. It undergoes a long, cool fermentation in stainless steel. Time on lees also helps with yeast autolysis adding mouth feel while still retaining the pure clean acid freshness of the wine. Minimal fining, crossflow filtration. The end result is a balance between the tropical passionfruit notes known to the region, and delicate floral herbal nuances with capsicum and citrus notes.

SHIRAZ

This single vineyard wine comes from a 15 year old block of Shiraz vines. It’s an Aussie classic, made to be copiously drinkable. De-stemmed and crushed into concrete open fermenters, hand plunged. Aging in stainless steel tanks (no oak). 13.5%

CABERNET SAUVIGNON

Western Australia is one of the most noted for noble Cabernet Sauvignon. Fruit for this wine was crushed and de-stemmed then fermented for 5 – 7 days. Approximately 20% of the components experienced a pre-fermentation cold soak, with another 30% being left for a period of extended maceration on skins for 28 days. The various batches underwent malolactic fermentation in tank and barrel before 14 months maturation in a selection French oak barriques (20% new oak).