Sauvignon blanc is synonymous with the Adelaide Hills, but this one might surprise you. It’s a funky little number with its own distinct personality. The sulphitic edge and mouth feel, combined with tropical and citrus overtones, will no doubt appeal to a group of followers looking for a wine made with minimal intervention and representing a strong sense of terroir. Handpicked from a cool climate pocket in Oakbank, Wild fermented on skins for 3 weeks, gently pressed to French oak barriques and left on lees for 7 months, the result was worth the wait.
“The vinification details would warm the cockles of lovers of natural wine until they see its pale quartz-green colour and its absence of feral characters on either the bouquet or palate. Yet is has the extra layer of texture and flavour invested by it’s unorthodox fermentation without diminishing the fruit.”