Sauvignon blanc is one of the varieties most vulnerable to botrytis rot. Much effort with the canopies and with leaf plucking allowed us to harvest ripe fruit even under the difficult conditions of this season. The fruit was harvested in three lots at progressive ripeness and flavours (to promote complexity in the final wine), the final picking being at the end of April. The colour is lemon with hints of green and the bouquet is mostly floral and citrus with underlying threads of red capsicum. To me, the flavours are predominantly of citrus, mid-ripened nectarines and some of the fragrant character of ripe melons. The palate is noticeably rounded with good weight, a firm structure, and a power derived from the relatively high alcohol (approx.13.5%). This is an excellent food wine, and it should be good drinking as a young wine within a few months, or as a developed style over many years.
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