Auntsfield Estate aims to produce a distinctive style of Sauvignon Blanc, defined by a riper flavor spectrum and textural palate (both derived from the rich clay soils of the vineyard) with an underlying minerality. The 2018 season was characterized by regular rainfall at key growth stages. A very dry and warm early summer was followed by wetter more challenging conditions with vineyard work focused around reducing yields and keeping the canopies open and dry. This allowed the fruit to ripen in the cooler conditions of early autumn to optimum ripeness. A season that rewarded vigilance, open canopies and fruit that ripened before the Autumn rains.
Handpicked estate fruit. Cool fermentation with cultured yeast in stainless steel tanks was utilized to retain the fresh varietal aromatics. This was balanced by a portion of the fruit subjected to traditional winemaking practices: whole bunch pressed and fermented in seasoned oak barrels, adding texture and length to the wine. The result is a hand-crafted wine combining the bright fresh fruit characters with an underlying minerality and fine structure.
Intense and pure aromas of fresh passionfruit, ripe melon and lime. Notes of dried herbs, lemongrass, mandarin and blackcurrant add pungency and intensity to the aromatics. Powerful, tight and elegant on the palate. It displays intense ripe fruit flavors of passionfruit and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure to shape a wine with lively tension and textural balance.