James Suckling: 90 points
Platter’s Wine Guide: 4 stars
Tim Atkin Report: 91 Points
This approach resulted in a more structured wine that required longer bottle maturation before release. The green pepper, fig and slightly smoky character was nicely complemented by some oak spice. This wine should keep for up to 5 years and the new style typifies the terroir it grows in. This is an exciting departure from what we usually did and it embraces new trends in winemaking to ensure greater versatility with food.
This wine should keep for up to 5 years and the new style typifies the terroir it grows in.
This is an exciting departure from what we usually did and it embraces new trends in winemaking to ensure greater versatility with food.
In The Vineyard
At Villiera we have an old, single bush vine vineyard with the weather station clone of Sauvignon Blanc. It has the ability to produce a unique, intense style that we felt was worthy of its own platform. The bush vine system is a traditional training method especially suited to unirrigated vineyards. The limited yield ensures early ripening.
About The Harvest
The grapes are handpicked and sorted. Picking occurs in the morning to take advantage of cooler conditions and the fruit is protected from oxidation. Picking from bush vines requires a back breaking effort but it is worth it.
In The Cellar
From 2016, we decided to change the style of our Bush Vine Sauvignon Blanc. We wished to give it a greater point of difference from our regular Sauvignon Blanc and we believe the intensity of fruit allows it to benefit from barrel treatment. In 2017 the grapes were crushed and destalked and the juice was partially skin fermented in an egg shaped tank. Before dryness the juice was racked to barrels (50% new French oak/50% used barrels) to complete the fermentation. Malolactic was avoided to retain freshness and batonage occurred weekly. After 3 months the wine was removed from barrel and was stabilized before bottling.