The long ripening seasons around Frogmore estate vineyard at Campania in Coal River Valley, translates into harvests of Sauvignon Blanc with softer, juicier acids and more developed fruit characters. Sauvignon Blanc grows beautifully here, the crisp berries are rich with grassy, lychee notes and low phenolics. 42 Degrees South is a vigorous Sauvignon Blanc, laden with slowly ripened tropical fruit flavours, a touch of mineral and ample herbaceousness, to match with the freshest seafood and gourmandise Vietnamese faire.

$3099each $371DOZEN EACH DOZEN All fruit is picked by hand off vines yielding two to three tonnes per hectare. Grapes are de stemmed and crushed into the press for four hours of skin contact, extracting optimal flavour and textures while minimizing phenolics. Batches are de-juiced with only slight pressure prior to an overnight cold soak. Components are racked to fermenters and inoculated for a controlled vinification at at 18ËšC to 20ËšC. Ferments remain on lees for several weeks to fill palate structure before being stabilised. A passage to cross flow filtration preserves freshness and exemplary varietal fruit character.

Light colour, straw green hue. Vibrant grassy and gooseberry aromas continue through to the palate. Fresh, zippy acid holds the animated fruit structure together, giving considerable length. A splendid accompaniement to wide noodles, lasagnette or mafaldine with a light tossing of okra, seafood or vegetables.

$2899each $347DOZEN EACH DOZEN

A timely and topical accord of Frankland River fruit, sourced from the oldest blocks on Alkoomi Estate vineyards. Semillon and Sauvignon Blanc are so well suited to this part of the world, that they brought narcissism to new levels after partnering off as the classically dry white. Components are fermented and aged on sedimentery yeast lees, achieving a style that's interwoven with savoury, creamy textural notes supported by fine, cool climate acidity.

$2299each $275DOZEN EACH DOZEN The cool climate and gravelly loam soils of Frankland River are well suited to the production of intense white wines. Alkoomi Vineyard is located just eighty kilometers inland from the Southern Ocean, where vines are nourished by good winter rains and stimulated by dry ripening months. Semillon and Sauvignon Blanc are harvested in the early hours of morning, preserving the delicate varietal flavours. Fruit is transferred to fermenters and vinified on gross lees for added texture and complexity, followed by a course of maceration to build textural richness and early bottling to capture and retain freshness.

Pale straw with light green hues. Lifted bouquet of sugar snap peas and freshly cut grass over a sweet core of vanilla. Elegant and fine, displays rich guava and passionfruit flavours associated with Sauvignon Blanc, supported by lingering lemon curd, bright acidity and a creamy textural mouthfeel from the barrel ferment Semillon.

A vital expression of Sauvignon Blanc grown to high altitude vineyards from Kuitpo through to Kersbrook. Alta captures the wondrous cool climate charm of Adelaide Hills, an area so very renowned for stylish white wine. Alta initially debuted onto the market with the aim of producing the single best effort possible, exclusively Sauvignon Blanc. Individual parcels are chosen for their strong varietal intensity and regional eloquence, each contributes its own character to the finished wine. Made to drink now, generous with fruit flavours and crisp palate structure.

$1999each $239DOZEN EACH DOZEN Sauvignon Blanc is harvested throughout the cool of night, when flavours are most intense and the balance ideal, grapes are crushed with open rollers to minimise phenolic and colour extraction. The biggest challenge is to ensure that the fresh flavours and finesse of juices are retained throughout the winemaking. Several yeast strains are used based on their ability to highlight varietal flavours and enhance palate structure. Free run and pressings are vinified, some on skins, in a combination of fermenters and large 4000 litre French oak casks. Batches are racked on lees after the completion of ferment and stored cool prior to assemblage.

Pale, icy green hue. Fragrant citrus blossom, passionfruit and spicy guava. Instantly mouth filling with rich pear, fleshy lime and spicy lemongrass penetrating the mid palate. Crisp acid adds exuberance and persistence whilst providing balance and freshness. Alta offers the solid backbone of fruit character to accompany bolder flavours, goujons almandine, chillied muscles or thyme and garilc chicken.

The Amberley Estate property was primarily the subject of a detailed soil, climate and aspect analysis before any planting of vines. The growing seasons here foster a healthy crop with ample foliage, delivering fruit in excellent condition. Sauvignon Blanc in particular develops stimulating flavours and fragrant aromas, abundant with vibrant herbaceous and vegetable characters, kept juicy by a crisp natural acidity.

$2299each $275DOZEN EACH DOZEN One can catch a glimpse of Geographe Bay through the valley at the centre of Amberley Estate, protected from westerly winds by towering Jarrahs and steep slopes. The choicest parcels of Sauvignon Blanc are selected from the estate vineyards along Margaret River, harvested throughout the cool of night to maximise freshness. A gentle handling in the winery ensures the bright, vibrant fruit flavours are retained. Juices are racked and vinified in controlled fermenters at cooler temperatures. Upon completion, components are held on lees to enrich the palate while enhancing texture and complexity. The final wine is then assembled, fined and stabilised for bottling.

Pale straw hue with green tinges. Fresh aromas of passionfruit, lemon zest and lime are complemented by hints of nettle and jasmine. A mouthfilling wine with a generous and textured palate, flavours of lemon zest and hints of citrus blossom. An ideal combination of freshness and fruit sweetness balanced by crisp, citrus acidity. Enjoy with baked barramundi on a medley of steamed vegetables.

One can glimpse the blue waters of Geographe Bay through the valley which runs along the centre of Amberley Estate. An advantage of such a fortuitous location is the moderating influence of the bay's maritime breeze on the hot easterly winds which blow during the height of summer. Secret Lane is fashioned exclusively from estate grown Margaret River fruit. A mostly Semillon wine with a smaller component of Sauvignon Blanc, delivering a fully integrated palate with steely but elegant flavours, good structure, balance and poise.

$2299each $275DOZEN EACH DOZEN The classically dry and blissfully aromatic white from Amberley Estate vineyards on Margaret River. Ripe, fully compatible parcels of Semillon and Sauvignon Blanc grapes are selected, promptly harvested throughout the cool of night to capture and retain freshness. Gentle handling in the winery serves to preserve the bright, vibrant flavours of grapes ripening in the vineyard. Following the crush and inoculation to choice yeasts, juices are racked and vinified at cooler temperatures in controlled fermenters. Upon completion, parcels are kept for a term on sedimentery lees to enrich the palate while enhancing texture and complexity, followed by assemblage and light fining into bottle.

Pale straw with green hues. Highly aromatic, the nose displays the classic characteristics of cut grass and lime leaf, lemongrass and slatey hay. The palate bursts with crisp and lively flavours of granny smith, kiwifruits and citrus zest. Refreshing acidity is complemented by fruit sweetness, citrus mineral characters and excellent length. Splendid alongside salt and pepper squid or your favourite cheese.

$1999each $237DOZEN EACH DOZEN

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There are three blocks of Sauvignon Blanc at Amisfield, near the shores of Lake Dunstan in Central Otago. Older vines at the edge of Rocky Knoll yield fruit with delicious ripe stone fruit characters and pronounced minerality. Younger plantings on a beautiful elevated terrace above the winery provide grapes which are brim full of vim and vigor. A combination of wild indigenous yeast vinifications, oak barrel ferments and sedimentery lees stirring, achieves a singularly vigorous and compelling case for Central Otago Sauvignon Blanc.

$2499each $299DOZEN EACH DOZEN Harvest begins with a golden pick of the ripest fruit from silts at the edge of Rocky Knoll, progressing toward the top terraces. A percentage is destemmed directly into the press to provide a modicum of skin contact. Juices are fermented cool with choice yeats, selected for their capacity to retain vibrancy and zip. A smaller pick of late picked fruit is whole bunch pressed directly to French oak barriques where natural indigenous yeasts do their work. The ferments are wild and vigorous, making a wine of great texture and exotic stone fruit characters. Most batches are aged on light fluffy lees, a portion is matured in French oak, while being treated to regular lees stirring battonage for palate richness.

Light straw colour. Aromas of limes and passionfruit complimented by a mixture of tropical stone fruit. The palate is full bodied and dry with considerable fruit weight and layering. Rife with tropical meets vegetal complexity, the palate is full bodied and dry with great intensity of fruit balanced by refreshing acidity.

$1699each $203DOZEN EACH DOZEN

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$1999each $239DOZEN EACH DOZEN