Bright aromas of nectarine and grapefruit with hints of lemongrass and kaffir lime.
2019 started later than recent Coonawarra vintages with good rainfall in the leadup to harvest, followed by a warmer season than usual. Sauvignon Blanc grapes were picked in optimal condition from two blocks, K4 and 2M1, on Katnook’s Estate.
Richly layered fruit and citrus with subtle herbaceous notes, balanced by underlying minerality, providing structure and freshness.
This has always been a complex sauvignon and for me, arguably the standout wine across the estate's legacy. By that, I don't necessarily mean the best. What I do suggest, however, is that distinctive parcel to parcel ferments across a judicious swathe of barrel work and lees handling, produces a wine that is inimitable and uncanny. Who would think that this region is capable of such complexity: lemon curd, greengage, guava and a curb of beautifully handled oak corralling the party to 2023.
- Ned Goodwin, Wine Companion, 95 Points
Fresh oysters with vinaigrette, a bucket of fried chicken or goats’ cheese and zucchini quiche.
20% of the wine was fermented and aged on lees for six months in a combination of new and seasoned French oak barrels to build complexity, texture and mouthfeel.
Enjoy now, or with optimal cellaring, will age gracefully for up to eight years.