Just released
“Another amazing Sauvignon Blanc from David, our winemaker.  2023 was a tricky vintage – floods in spring caused a lot of damage and high risk for disease.  In the end a small crop of highly flavoured berries, once again lovely aromatics and a crisp fruity palate with some texture and length making it a lovely food wine and little less sharp than many Sauvignon Blancs.” 

Vegan Australia Certified

COLOUR
Clear, bright, pale gold with a subtle shimmer.

NOSE

Clean, primary aromas of lemon zest, freshly cut grass and green apple.

PALATE

Just picked tropical fruit with hints of lime and lemongrass lead to a citrus and passionfruit laden palate with a delightfully crisp lingering finish.

WINEMAKING

The wine is an assembly of free run juice harvest of several Loire Valley clones. Fermentation is long and cool being generally three weeks between 10 – 12 degrees to retain sincere aromatic and flavour expression. Typical Pyrenees Sauvignon character exhibited with its long lingering flavour length affording it to be paired with more robust food faire than is the norm for this wine variety.

FOOD PAIRING

Pan fried scallops, tempura, oysters au naturel, lemon chicken with a rocket, nasturtium flower & sorrel salad.

VINTAGE NOTES
Budburst happened on time in mid-September 2022. The winter had been wet and mild with moderate to good rainfall. High levels of rainfall throughout spring as well as two flood events (>100mm in 8 hours) on the 6th and 13th October resulted in saturated conditions that created downy mildew infections and hindered our ability to access the vineyard and adequately apply organic fungicide protection. This resulted in a loss of crop from as little as 10% in the shiraz through to 100% in the Lagrein. Summer conditions proved to be considerably warmer than the last three years as the effects of La Niña eventually subsided. Normal cooler autumn conditions prevailed resulting in a high-quality vintage from varieties that prevailed through the spring floods.