A nose of white florals, pear, and hints of white nectarine which are notes also found on the palate. It’s a real textural experience here with nice interplay between lees and some subtle use of oak. I can’t stress enough how atypical this is for Australian Sauvignon Blanc. A long and detailed wine that is surely at the top of the pile for Aussie wines made from this variety. – Ches Cook, FWC.
Sauvignon blanc gets skin fermented for around a day, usually, though in 2019 that was less. I didn’t know that (about the skin fermentation), but Barry tells me that’s long been the process for this wine. Semillon is direct pressed to barrel (which reminds me, there’s some incredible looking stuff in barrel to come!). It’s a fuller figured rendition of this wine, but not without the expected charm; as always Sorrenberg wines swing with seasons so vividly.
Textural, richer style. Silky, smooth and long with a core of grapefruity-minerally acidity. Shows with pretty stone fruit flavours, a lick of light halva-like nuttiness, finishes very long and lip-smacking. Bountiful, beautiful perfume comes before all this. It’s such a delicious, near hedonistic style, but still feels pent up despite the chubbier figure. As a qualification, I’ve drunk three bottles in ten days since first coming at the wine. Mea culpa. 95+ points. – Mike Bennie, Wine Front.