Seriously high altitude vineyard. 1180 metres above sea level. Presumably that’s Nullo Mountain on the right. The photo came with the press release and I can’t locate a bottle image. There’s nothing new about the methods employed to produce the wine; French oak, wild yeast and lees. It’s become Australian code for “this is not a Marlborough Sauvignon Blanc”.
Has plenty of body. Smells of butter menthols, honey, melons and kiwi fruit. Plenty of sweet lime spider on the palate. Feels overworked, overwrought and over-ripe. The techniques present as hotchpotch with no particularly sensitivity apparent in their application. Ultra-compact to the point of feeling stubby and stilted. Doesn’t flow. Certainly phenolic and in need of fuller-flavoured food. It is different but different isn’t always better. 84
Tasted: June 2014