2025 Sauvignon Blanc fume NEW RELEASE!

$38.00

Fruit for this wine was sourced from tiny, single vineyard planted 30 years ago on the western edge of the Yarra Valley in Kangaroo Ground. Being a mature block on tough dry soils, this Sauvignon Blanc offers wonderful depth of flavour - a wine that’s not overblown or overtly tropical - particularly when fermenting in oak. We think this is a wonderful expression of modern Sauvignon Blanc - a variety that is quite often likened to fruitier versions from a bygone era.

So let’s just say this is not your average Savvy B!

We made our Sav by 100% whole bunch pressing to older 225L barriques and starting the ferment wild before overseeding to ensure a clean, dry finish. Select barrels underwent battonage, building layers and interest, countering bright natural acidity. Select barrels were racked off gross lees during the winter months, whilst others remained on lees right up until bottling in August 2025.

On the nose there’s lovely preserved lemon like aromatics, backed by hints of goosberry and barrel ferment charater. In the mouth there’s lovely richness kept in check with fine, bright acid overlayed with hints of paw paw, melon and quince.

Use offer code ROLLING6 to receive 10% off any 6 or 12 pack.

Fruit for this wine was sourced from tiny, single vineyard planted 30 years ago on the western edge of the Yarra Valley in Kangaroo Ground. Being a mature block on tough dry soils, this Sauvignon Blanc offers wonderful depth of flavour - a wine that’s not overblown or overtly tropical - particularly when fermenting in oak. We think this is a wonderful expression of modern Sauvignon Blanc - a variety that is quite often likened to fruitier versions from a bygone era.

So let’s just say this is not your average Savvy B!

We made our Sav by 100% whole bunch pressing to older 225L barriques and starting the ferment wild before overseeding to ensure a clean, dry finish. Select barrels underwent battonage, building layers and interest, countering bright natural acidity. Select barrels were racked off gross lees during the winter months, whilst others remained on lees right up until bottling in August 2025.

On the nose there’s lovely preserved lemon like aromatics, backed by hints of goosberry and barrel ferment charater. In the mouth there’s lovely richness kept in check with fine, bright acid overlayed with hints of paw paw, melon and quince.

Use offer code ROLLING6 to receive 10% off any 6 or 12 pack.

 
“A lovely wine this one. And we didn’t make much either. 40 dozen only!”
— Matt East, Winemaker
 
 
 

  • 90 Points, The Real Review, Huon Hooke

  • The 2022 growing season presented some challenges. Particularly for early flowering varieties like Pinot Noir. Strong winds, hail and generally cold, wintery springtime weather hindered vineyard progress at key points in the growth cycle. All lead to much, much lower yields. In some cases, crops were down 85%, as was the case here.

    But as always in wine, with challenge comes possibility. And the possibility for us was to pick this tiny parcel of spectacular fruit, and make some fine wine. What fruit was on the vine presented disease free, unblemished and boasting skins as thick as we’d ever seen on the variety.

  • Taking a single nally pick bin and throwing the remaining buckets in the ute, we transported this MV6 clone Pinot Noir from the Upper Yarra Valley to our winery in Bangholme for processing. Leaving 10% whole bunches in a single 1000L plastic open fermenter, we gently destemmed the remaining (90%) portion of fruit directly on top, gassing and wrapping the pot awaiting wild fermentation to commence.

    Being a later pick, there was plenty of ambient yeast in the winery, hence ferment started naturally after 48 hours. We left this one alone, choosing a more hands off approach from start to finish. After 15 days on skins, and once dry, we gently pressed to tank and finally racked to 2 x 225L barriques (one of those being a new burgundian coopered barrel) for MLF and maturation. After 4 months, we racked and returned wine from the new barrel, to a neutral barrique with the aim of lessening wood impact, allowing the fruit to shine, and sit under rather than above.

    After another 5 months maturation, our Macclesfield Pinot Noir was transferred from barrel to tank for settling. We bottled in early January 2023 without any additions or adjustments other than S02.

    Only starting to unfold now, this Pinot Noir will certainly benefit short term cellaring. Showing lovely vineyard character, there’s cherries, boysonberry, dark floral and amaro spice. The oak is malty and works in sync, adding layers rather than dominating what is an intensely flavoured and well structured wine.

    We didn’t fine or filter, allowing the tannin and solids to roam freely, keeping the wine upright and food-worthy for you to enjoy.

  • Ph: 3.59

    TA: 5.8

    ALC: 13.0%