2016 Sauvignon Blanc Fumé

2016 Sauvignon Blanc Fumé


Wild yeast fermentation in French oak hogsheads on full solids. Approximately 10% fermented on skins for 2 weeks. The ripe grapefruit and passionfruit characteristics from the vineyard, with wild ferment and Fumé-style funk, delivers a Sauvignon Blanc with complexity, length, texture and zing.

“They turn out a good SB, those smokers over at MH. Has richness and intensity, but doesn’t go over the top. I’m thinking ruby red grapefruit, quince, spice and cut fennel perfume. Fine balance, passionfruit and grapefruit with Japanese ginger, very fine acidity, and a juicy spicy grapefruit finish. Very nicely done.”
Gary Walsh, The WineFront

“A worked style style sourced from the Moonambel Vineyard in the Pyrenees. Johnno Harris has quite a knack for crafting refined whites and bubbles and this is tasty wine. Wild fermented in tank and barrel, with up to 20% of the blend spent time on skins and 80% of the blend spends 6-8 months in 15% new oak barrels. It’s very much a fumé style, with a twist of passionfruit before the savoury, background winemaking influences tone down the fruit and adding a little meringue and vanilla for good measure. Dry, cool and sophisticated, this balances ripeness and fruit expertly. More Loire or Bordeaux Blanc than anything, and has a very stark freshness that is quite appealing. I’m a fan.” Best drinking: 2017-2019. 18.1/20, 93/100. 13%, $27. Would I buy it? Sure would. Andrew Graham, Australian Wine Review

“The palate is medium bodied, fresh and racy, with lemon characters and good length. A very good example of this style.”
Sean Mitchell, The Grape Observer