Hints of peach and meringue meld elegantly with sweet cashew, vanilla and pastry notes. Subtle oak adds complexity that integrates seamlessly with the creamy apple and peach palate, leading to a crisp, lingering tail.
Smooth and delicious now, it will improve for the next decade.
Since 2008 Mount Avoca has fermented increasing amounts of its Sauvignon Blanc in French and Hungarian oak to build complexity and interest into the blends. All components in this limited release Fumé Blanc were fermented and matured in barrel. Some were drawn off for full solids fermentation with indigenous (wild) yeast, and others were encouraged to go through partial MLF to further enhance the complexity. All barrels were matured on yeast and stirred (battonage) weekly to increase the weight, balance and mouth-feel prior to bottling in late 2014. Only 220 cases made.
Crystal clear with a dash of lime green.
Ultra-light, celadon green colour with almost mineral spring facial stripes. Well balanced with a bit of natural residual sugar to round up an innate zesty acidity, typical of cool climate Sauvignon Blanc.
This Sauvignon Blanc releases tropical aromas such as lychee, passionfruit, feijoa and limes, all of them accompanied with whiffs of fresh herbs.
Best served with Tasmanian salmon, Cantonese dishes, and Thai curries.
Pale straw green, almost limey in colour.
This Chardonnay shows intense aromas of fresh peaches, limes, grapefruit, guava, and hints of lemongrass. Oak contributes to the creamy vanilla, butterscotch, white pepper and ash notes, enhancing its complexity.
This Chardonnay would be best served with grilled white fish, sashimi dishes, or fresh oysters.
Delicious now, and has great years ahead. Serve lightly chilled.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested mid-February, crushed, de-stemmed and pressed into French and Hungarian oak barrels (five years old). Fermentation took place over 15 days with selected yeast. The wine was kept on lees contact for a further three months. Finally, after five months the wine was racked and stabilised (protein and tartrate) and prepared for bottling.
Pale green colour.
This wine radiates a wide spectrum of aromas such as fresh limes, tropical guavas and passionfruit, with lashings of creamy marzipan and hints of honeysuckle. The palate is light body, round and velvety with a long lasting zesty spine.
This wine would be best served with fish and shellfish dishes, cheese platters, and Thai food.
Ready to drink now, but has great potential to age over a few years.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The fruit was delivered to the cellar early in the morning, under cool conditions. After a gentle crushing and de-stemming, the grapes were given a cold maceration treatment to maximise aromatic extraction. Immediately after pressing was conducted, and different fractions were kept separated. Juice fractions were left to cold settle for five days, and then racked into stainless fermenters. The juice was inoculated at 16℃ with selected yeast cultures. Fermentation was carried out for a period of 14 days, and then wine was racked off lees and sulphated to stop any yeast activity. After two months, the wine was protein and cold stabilised, and finally filtered in preparation for bottling.
|Date Bottled||October 2016|