A winter of barely adequate rainfall in 2008 was followed by an unusually wet and cold spring which delayed vine phenology, reduced 2010 fruitfulness and compromised cropping levels due to poor flowering conditions. The cool start to summer exacerbated the delayed ripening and disease was an issue in some regions. However, benign and typical weather for March and April allowed for even fruit development and harvest of Sauvignon Blanc began in late February

Margaret River component had wonderful palate weight. Most of the batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours. Two batches were barrel fermented to add a little more complexity and richness.

Exhibits a wonderfully fragrant nose of guava and dried sage with a little passionfruit and lemon. Juicy and tight with citrus acidity, the palate has herbal and lemony notes with some weight showing from the barrel fermented component. Finishing with typical crisp acidity.

pale straw/green.