2019 Sauvignon Blanc
2018 Sauvignon Blanc
"From 24yo estate vines. A sauvignon blanc with above average complexity and mouthfeel, perhaps due to barrel fermentation in 6% new French oak. The bouquet has gooseberry and lychee notes that carry through to the palate which has a grilled nut undertone - 94 points" - James Halliday, winecompanion.com.au January 2019.
"Fresh, clean floral and passionfruit and peppermint aromas, the palate light-bodied and soft, balanced and easy on the gums, not high in acidity or intensity but a pleasant drink which finishes clean and dry". - Huon Hooke, therealreview.com October 2018
"This is all crunchy, vibrant, pure savvy fruit, and it's a cracking good example of how good this variety can be in a good vintage. Delicious gooseberry and lemon zip punch out some serious character. It's light-bodied and simply bursting with goodies. You'll love it and drink it while it's young - 92 points" - Ray Jordan, WA Wine Guide 2019
2017 Sauvignon Blanc
"One of the best Australian savvies I’ve tasted. Fresh and crunchy, tight and tangy, gooseberries and minerals, touch of oak adds a hint of cream, not a hair out of place. 94 points." - Kim Brebach, Aug 2017
"Still has some recent ferment confectionery characters, but the underlying quality is quite evident. Offers a well judged balance between ripe fruit aromas and flavours and the more herbal, citrus like elements of the variety. 6% new French oak doesn't announce itself as an obvious contributor, but undoubtedly provides texture and structure, and the refreshing acidity is right in tune. 93 points" - Steven Creber, winecompanion.com.au Nov 2017
"Lip-smacking fresh acidity drives this persistent savvy to a long finish, but the key is the lemony oak influence; not overdone, but there to add some important complexity. This is a lovely wine with a subtle creamy texture that fills the palate while the citrussy edge keeps it tight and crunchy. Leave it in the cellar for a few years to get something extra out if it. 91 points." - Ray Jordan, The WA Wine Guide 2018
Past Vintage Reviews and Awards
2016 Sauvignon Blanc
"This is about the best savvy I’ve seen come out of Margaret River; crisp and tangy, with gooseberry and citrus overtones. Part of the wine spent time in French oak to add some complexity. It’s sold out at the winery - 94 points". - Kim Brebach, bestwinesunder20.com, Feb 2017
"Pretty, blossom and vanilla perfume, tinned grapefruit, real lemonade, whiff of nettle. It’s fresh, juicy, nicely balanced with a gently chalky texture, gooseberry and lime, and a tight and lively finish of fine length. It’s a lovely wine - 93 points." - Gary Walsh, The Winefront, March 2017
"Loaded with lemon juice and zest, lemon grass, thyme and basil with puckering sharp acidity. Some yeasty, leesy characters - 10% of the wine is aged in barrel for two months, which accentuates a pleasant feijoa skin note, with some grip on the finish. 91 points." - Jane Faulkner, winecompanion.com.au, May 2017
2015 Sauvignon Blanc
"A more mature style than many, composed with restrained notes of grass and herbs and minerals. Great balance and length, nothing is overdone here including the touch of French oak. A few more months will do it good. 92+ points. BUY." - Kim Brebach, Bestwinesunder20.com.au Nov 2015
"Light creamy barrel work over barely ripe pineapple, gooseberry and nettle scents. Smooth and well composed, just a little creaminess, fine acidity, good varietal flavour and character (but not too much) and a crisp finish of good length. Good value. Good drinking." - 91 points Gary Walsh, The Wine Front, Oct 2015
"Light yellow hue; a richer, fuller style of savvy, possibly with a barrel fermented component adding richness. Nutty, honeyed, subtle style with tight mineral acidity. Tight, nervy finish with nice crispness" - Huon Hooke.com. Jan 2016
2014 Sauvignon Blanc
"The 12.3ha estate vineyard is in the Wilyabrup district; a good start, the promise fulfilled by a full suite of lemongrass, herb and gooseberry flavours augmented by a touch of oak that fits like a glove. Rosily seldom misses the boat with its white wines, and certainly doesn't here."
- 94 points. James Halliday's Top 100, The Weekend Australian, November 2014
"This has attractive orange blossom and fresh herb aromas and the ripe tropical flavours of mango, passionfruit and peach. Uncomplicated and zingy, and all the better for that." Peter Forrestal, Money Magazine "Best of the best" May 2015
"A punchy and vibrant bright savvy displaying characteristic tropical-fruit dominant aromas on the nose. The palate is fresh and crunchy on a light to medium body. A light herbaceous dusting compliments the fruit perfectly."
- 91 points. Ray Jordan, The West Australian, August 14th 2014
2013 Sauvignon Blanc
"Part barrel fermentation in oak is not obvious, if only because of the volume of varietal fruit on both the bouquet and palate; a very interesting wine with some of the lemongrass of Hunter Valley Semillon, but adding citrus and gooseberry to the sustained length of the palate. Excellent value".
- 94 points. James Halliday, Australian Wine Companion 2014
"A crunchy and vibrant sauvignon with mineral and herbal characters on the nose merging into the lively palate. A little creamy oak adds texture to the middle palate. It's a wine that will benefit from a few extra years in the bottle. Cellar: 4 years"
- 90 points. _Ray Jordan, The West Australian Wine Guide 2013
2012 Sauvignon Blanc
"Pale straw-green; creative winemaking (10% fermented in new French oak) and high quality fruit has resulted in a vibrant wine, with very good mouthfeel to the intense flavours of lemongrass, gooseberry and stone fruit; a precisely pitched finish seals the deal. Exceptional value".
- 94 points. James Halliday, Australian Wine Companion 2013
"Here's a wine that shows there is an alternative, and a very good one, to the sav blancs from New Zealand. It's designed to retain its fresh zippy flavours but the use of a little oak to add some texture and complexity works just perfectly. Nice mix of gooseberry and lemon zest with a little herbal character lifting the nose. It's that little dash of oak that is so important by adding a level of complexity into the middle palate. Cellar: 3 years" - 91 points. Ray Jordan, The West Australian Oct 18 2012
2011 Sauvignon Blanc
"Pale quartz; a touch of oak is perfectly integrated into the seamless palate spanning notes of herb and grass at one end, juicy citrus/tropical at the other; excellent line, length and balance" - 94 points. James Halliday's Top 100, The Weekend Australian Nov 19-20 2011
2010 Sauvignon Blanc
2009 Sauvignon Blanc
"This excellent current vintage wine is youthful and savvy. It's minerally, flavoursome and intense with an excellent dry, fine palate". Scoop, Spring 2009
"Part of a move away from anything remotely resembling Marlbourough Sauvignon Blanc; partial barrel ferment supports an intense bouquet and palate, with gooseberry and herb notes to the fore, grass and citrus in the background"
- 93 points. James Halliday, November 2009
2008 Sauvignon Blanc
"Grassy capsicum aromas, with more depth / ripeness on the palate; has length. Rating 93, drink to 2010." - James Halliday, 2010 Australian Wine Companion
90 points - Jeremy Oliver, 2010 Wine Annual
2007 Sauvignon Blanc
"Fairly full bodied, mineral, lime zest and chalk dominate the flavour spectrum; delivering impressive length and intensity (almost punchy) on the palate. Communicates effortlessly, great overall impression. Artisanal." - Spice Magazine
2006 Sauvignon Blanc
"Five stars: Spotlessly clean, no reduction; abundant passionfruit/tropical aromas and flavours, but balanced and sharpened by a twist of minerally acidity. Rating 94, drink to 2008." - James Halliday
2005 Sauvignon Blanc
"Oodles of passionfruit dominating a whole bowl of tropical fruits. A gentle squeeze of lemon adds a little extra tartness. The palate has excellent fruit intensity and length. Lovely mouth feel". - Ray Jordan
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