We’re not big fans of southern hemisphere Sauvignon blanc but do love a beautiful mineral-driven Sancerre derived from their amazing steep limestone-drenched soil profiles. But we don’t have one of those on The Wine Farm. In fact it’s pretty flat with not a limestone in sight.
So how to make something we love to drink? Being 50km from the southern-most point of mainland Australia we have climate on our side. Specifically cool evenings during the ripening period for grapes (late summer) meaning fruit flavours can develop slowly and natural acidity is retained.
Cool climate Sauvignon is elegant, fine and mineral with a soft texture and a drive of acidity. While still distinctly Sauvignon, in the passionfruit rather than green pepper spectrum, the nose is restrained with wild herbs and none of the typical heavy punches. The palate is delicate, soft and while textured from full malolactic fermentation, has a great acidity pulling everything together. And then there’s the minerality, which we can’t really explain but we’ll take it.