Dandelion Vineyards Wishing Clock Sauvignon Blanc
This Sauvignon Blanc from the Adelaide Hills performs exceptionally well. It produces the right balance of ripe gooseberry fruits, fresh herbs and citrus acidity. Clean, crisp and refreshing, this savvy is a mouthful.
Craggy Range Avery Sauvignon Blanc
Craggy Range Avery Vineyard Sauvignon Blanc is a true star in the field of New Zealand Sauvignon Blancs. This is a wine with quite brilliant structure consisting of a fine line of acid and great minerality. Flavour notes of herbs, wet slate and gooseberry to give some varietal lift.
Saddleback Pinot Gris
Peregrine Pinot Gris from Central Otago in New Zealand overflows with ripe pear, peach, mango, grapefruit and has an underlying steely minerality. It is well balanced and mouth filling with great persistence. Lovely drinking now, this wine will continue to develop over the next few years.
FROMM Chenin Blanc Australia
Isabel Estate Wild Barrique Chardonnay
Finely poised and with stylish French oak nuances, offering attractive notes of rockmelon, fig, vanilla and a touch of struck match flint the palate is enhanced by a sleek and refined mouthfeel leading to a sublime finish.
Catalina Sounds Pinot Gris
Lifted aromatics of quince, spiced pears, stonefruits, beeswax and yellow florals.
42 Degrees South Sauvignon Blanc
This premium cool climate Sauvignon Blanc from the Coal River Valley in Tasmania displays fresh aromas of citrus and tropical fruit, soft and creamy with delicate flavours.
Nautilus Estate Sauvignon Blanc
The 2018 Nautilus Sauvignon Blanc displays intense lifted aromas of citrus peel, blackcurrant buds and fresh herbs. The palate introduces a delightful lime/citrus based mouth-watering intensity and finishes with a strong textural component. The fruit was machine harvested at night or in the cool of the morning, gently crushed and pressed then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 10% of the juice fermentations were started with a non-saccharomyces yeast and 3% of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates flavours.