White melon, lemon rind, orange blossom, fresh brioche and a touch of savoury spice. Bright and concentrated flavours including lime, star fruit and gun smoke balanced by a tight minerally structure providing incredible length and intensity.
The 2015 Dalrymple Sauvignon Blanc was sourced from three very distinctive sites across Tasmania. The Coal River Valley, near Hobart, and the Relbia area of the Tamar Valley provided the majority of the fruit along with a smaller parcel from our own Dalrymple vineyard at Pipers River.
A cool to mild spring and early summer with above average rainfall.
Conditions changed just prior to harvest in March, where a mild to warm air system settled over Tasmania and for three weeks we experienced only blue skies and mild temperatures, perfect for finishing the final stages of ripening while also maintaining the fine acidity that had developed through the cooler months.
To maximise complexity we harvested and fermented each parcel of fruit separately with a range of yeast strains and lees contact.
A small portion was fermented in old French oak barriques to add texture.
Varietal aromas of passionfruit and pineapple with some fresh cut boxhedge, green tomato and crushed stalks providing a sense of austerity.
The parcel from the barrel ferment provides a nutty complexity.
The palate is fresh with bright fruit characters. The texture of peach flesh and mealiness helps provide depth and interest.
Food Match: Delicious with Asian inspired dishes; think ginger, spice and Asian greens.
The 2015 Nautilus Sauvignon Blanc displays intense aromas of passionfruit skin, elderflower, and hints of honeydew melon. 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. 30% of the juice fermentations were started with a non-saccharomyces yeast and 2% of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for four months. This classic technique enhances creaminess and integrates flavours.
The 2015 Nautilus Sauvignon Blanc is blended from grapes sourced from our Opawa and Kaituna Vineyards and from selected quality growers. Each of these Marlborough vineyards contributes a myriad of aromas and flavours to the blend.
The Wangolina range of Single Vineyard wines are sourced & grown solely from within our estate vineyard in Mount Benson. This range of wines is terroir driven and of singular varieties. We want to highlight the character of the vineyard through flavour, style and expression, whilst indulging in our passion for these selected varieties.
The Sauvignon Blanc is handpicked & barrel fermented in careful oak selection. Food friendly, balanced, rewarding and approachable, it has cellaring potential.
The 2015 Sauvignon Blanc has great aromatic notes of passionfruit with a punchy herbaceousness. The palate is clean and crisp with a bright zippy finish. Great served alongside natural oysters. Or according to Anita, this is a great wine to have with fresh Crayfish (Southern Rock Lobster) served with a simple seafood sauce and white bread!
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