Fermented and aged in French oak
Wild yeast fermented and matured in French oak hogsheads on full juice solids. The ripe grapefruit and passionfruit characteristics from the vineyard, with wild ferment struck-match, and Fumé-style reductive complexity, delivers a Sauvignon Blanc with great length, texture and zing. John Harris – Winemaker
Peerick Vineyard, Moonambel
Best drinking now to 2025
Sourced from the Peerick Vineyard. Wild-yeast ferment started in tank on full solids then finished in oak. Matured 6 months in French oak (25% new). Fumé styles are often viewed as the serious, complex end of sauvignon. The introduction of oak can be fraught but John Harris manages a near seamless integration combining citrus, gentle tropical fruits, herbal and chalky elements with light, gently mealy oak and texture.
Jeni Port - Halliday Wine Companion, August 2022