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For the last few years, winemaker Matt Holmes has been tweaking the Sauvignon Blanc to capture more freshness and site expression. Starting with last year’s release, the work in the cellar has been pared back, allowing the old vines and limestone soils to play a starring role. That said, this remains one of Australia’s most complex examples of the variety. The fruit was drawn primarily from the original Sauvignon Blanc plantings (1996) at the property's eastern edge on a block adjacent to the Serré Pinot Noir vines. The remaining fruit was grown on another small block on the east side of the dam. Both blocks are in the organic-certified section of the property.
The fruit from these old, limestone-rooted vines was pressed as whole bunches and settled overnight before being racked to tank for fermentation. The wine was then racked without lees to seasoned French barrels for eight months’ maturation. Campbell’s note below captures the wine nicely.