Demystifying Malbec

Let's get intimate with stunning Malbec

Jacques Lurton has grown Malbec across three continents, including on Kangaroo Island. Get up close with this amazing varietal.

Malbec's Provenance
Malbec originated in Jacques Lurton's native Bordeaux (and also Cahors), where it plays a supporting role in classic Bordeaux blends, never really getting the chance to shine in the spotlight. In the late 19th century, phylloxera nearly destroyed all the Malbec vines in France. They eventually recovered before being later hit by deadly frosts in the mid-1950s. The variety struggled to return to France until the mid-1970s.

Luckily then, a French agronomist, Michel Aimé Pouget, had introduced the variety to South America in the mid-1800s, where the variety found its place in the sun in the hot high-altitude Argentinian climate around Mendoza.  Malbec finally found its place centre stage as a single varietal, becoming the shining star of Argentinian wine. 

In modern-day wine, Malbec has travelled all over the world, but Argentina still produces 75% of the world's Malbec and Cahors in France’s southwest the second-largest producer. 

Malbec's Australian story began in 1860 when it began growing particularly well in South Australia. Production is still selective, and Malbec represents less than 0.5% of Aussie grape and wine production. In Australia, Malbec’s beginnings were as a blending grape. These days, a small but growing number of producers are taking inspiration from South America and showing Malbec’s potential as a single varietal.

A Malbec love affair spanning three continents

Jacques Lurton’s relationship with Malbec began in his native France, where the variety originated. The love affair really took off when he spent extensive time in South America, establishing vineyards in partnership with his brother Francois in Argentina and Chile and experiencing Malbec as the powerhouse of the wine industry there.

As a flying winemaker, he had also spent time in Australia, seeing how well the variety transferred from Argentina's hot high-latitude climate to South Australia’s moderate Mediterranean climate. 

When Jacques set up his own Australian business, The Islander Estate Vineyards, on Kangaroo Island, he planted Malbec to blend with flagship varieties. 

Those plans changed almost from the first vintage when the quality of his Malbec on Kangaroo Island impressed Jacques so much that he saw it deserved to shine on its own. The Majestic Plough was born as the region’s only single-varietal Malbec.

The quality continued to increase from vintage to vintage.  Jacques was determined to show the true potential of Malbec on Kangaroo Island, so in 2015, The Islander Estate's flagship wine range was joined by The Independence Malbec – rated as one of the country’s best single variety Malbecs (96 points James Halliday's 2021 Wine Companion). 

"Hand-picked fruit, destemmed, table-sorted, then barrel fermented in seasoned 600L demi-muids; left 5 weeks on skins, matured 24 months in new 600L demis. Deep crimson-purple hue, showing no sign of age. An alluring, expressive bouquet with licorice, polished leather, eastern spices, dried plum and earth all calling out. The palate tucks in behind that array, giving substance and cedary oak tannins on the long, perfectly balanced finish."  James Halliday

The Islander Estate Vineyards is the only winery commercially producing Malbec on Kangaroo Island.

So, what's so special about Malbec anyway?

Often considered an alternative to Cabernet Sauvignon or Shiraz, Malbec is a powerhouse wine of its own accord, the most structured and tannic wine we produce on Kangaroo Island.

Malbec is a thick-skinned, purple grape variety with an inky red hue.  On Kangaroo Island, the vines are low-yielding and one of the first red varieties to be harvested.

In the glass, it has an intense deep red colour, magenta-tinged at the rim.  On the nose, you’ll find savoury aromas of leather, tobacco, blackberry, dried herbs and spices with plenty of toasty oak.

In the mouth expect big, juicy and plush flavours of dark fruit with a robust structure and moderately firm tannins with natural acidity and a longer finish than you expect from overseas examples.

Malbec’s best food friends

Malbec loves lean proteins like a good-quality steak barbecued over coals (even better with a herb or chimichurri sauce on the side), roast lamb with robust stuffing, and roast game like duck or pheasant. 

It also loves hard or blue cheeses and sits beautifully alongside charcuterie.

Drink now or wait?

Malbec has great cellaring potential for 15+ years if you have the patience!

 

Get up close to The Islander Estate’s Vineyards' Malbec

The Independence Malbec from our Flagship range has just been rated as one of the best in the country. The Australian Wine Companion team rated both the 2015 and 2016 vintage releases 96/100 points. Pop this one away and try not to think about it for a few years—it will pay off.

Shop 2016 The Independence Malbec

 

Our Estate range Majestic Plough Malbec is back in stock and in high demand. It is an example of just how good a cool-climate Malbec can be. Drink now or cellar for up to 10 years.

Shop 2021 Majestic Plough Malbec

 

Our Favourite Easter Food and Wine Pairings

No matter what's on your Easter menu, we have a wine to match. From the traditional to the unexpected.

To make it easy, take advantage of our Autumn Favourites wine pack, with complimentary bonus wine in every pack. 

To make an occasion of an Easter brunch with friends, serve our sparkling Chardonnay/Pinot Noir, Petiyante with scrambled eggs and smoked salmon - such a luxurious pairing. The creaminess of the eggs and the smoky flavour of the salmon complement the super fine bead, crispness & texture of the Petiyante. 

Cool climate Kangaroo Island Sauvignon Blanc at its best - elegant, clean and crisp. On the nose, passionfruit, lime zest, citrus and sea spray.  On the palate, delicate & aromatic with a light herbal note, ripe citrus and tropical fruits.  The crisp acidity of Sauv Blanc is the perfect foil for your favourite fish and chips.

The White is crafted in a contemporary Australian style to demonstrate Chardonnay's elegant varietal character. It is slightly toasty and has flavours of peach, nectarine, melon, and toasted nuts. The fruit sweetness is offset by steely, refreshing acidity and a long finish. The White has just the right amount of texture to match a moist roast chicken.

The richness and texture of Easter roast lamb needs the rich fruit flavour, savoury notes and fine, firm tannin structure of Shiraz and Cabernet Sauv. Boxing Bay is just the pairing, offering cherry, blackberry, pepper, eucalyptus, toasted vanilla, cedar, and baking spices. On the finish, power and structure abound in the Cab Sauv, balancing the softness and elegance of the Shiraz.

Our Burgundy style Shiraz/Grenache blend has spicy, earthy aromas supported by notes of confection from carbonic maceration.  The palate is robust but still delicate on the front palate. Full flavoured with supple raspberry & boysenberry flavours, lifted florals, vanilla oak & clove notes. Natural acidity supports a long finish, increasing the richness and length of flavours.  The fruit character and balanced tannins match beautifully with bitter dark chocolate.

When you're firing up the BBQ, you want a wine that goes with everything from sausages to vegetables. Our cool-climate Cab Sauv has a softer palate and higher acidity than warmer climate wines.  With red fruit, including red cherry, cranberry, and raspberry. Herbaceous and earthy notes are complemented by higher acidity and a plush, velvety mouthfeel to create a long, elegant, well-balanced finish.

Try our Autumn Wine packs, all our favourite Easter wines at phenomenal value

A year in our Kangaroo Island vineyard - Summer

Our annual vintage may last just a few weeks, but it takes an entire year of hard work to ensure we are harvesting the best possible grapes.
Come with us for a guide to a year in our vineyard – one season at a time.

 

The Summer wine growing season on Kangaroo Island

Spring may be when the vineyard bursts from dormancy back to life, but Summer is when things begin to get exciting, giving us a glimpse towards the potential of the next vintage.

Summer is the season that can make or break vintage.  The climate on Kangaroo Island in early summer can still be variable.  Optimum conditions for a good vintage are warm, dry days with mild winds.  Excessive rain, wine or humidity can all spell disaster.

Fruit Set (Dec)

As flowering begins to end, the fertilised flowers start to develop a seed and grape berry to protect the seed.  This stage is critical as it determines the potential crop yield. 

Now is the time we begin to get a good idea of bunch development and quality on the vine with an insight into how vintage may shape up if the weather remains at optimum conditions. 

At this stage of the growing season when we pray for warm sunny days, moderate frost-free nights, gentle breezes and little or no rain.
 

Véraison (January)

During January, the tiny bunches of grapes go through a rapid period of growth.  Once they reach around half their final size, they enter the stage of véraison, usually around 40 – 50 days after fruit set.  However, the grapes remain hard, have very little sugar &  are high in organic acids.

Throughout véraison the berries begin to ripen, turning from green and begin to turn purple, red and golden.  This tipping point is when the vine begins to turn its energy away from vine growth concentrating on developing sweetness in the grapes.If necessary, leaf thinning is undertaken to allow the grapes more access to light & increase airflow to minimise disease risk.

Berry Ripening (February)

After véraison the grapes swell & fill with water.  During this ripening period, sugar levels rise & acid levels drop.  Colour pigments, flavour compounds & tannins develop.  Watering stops to induce mild water stress, inhibit shoot growth & encourage concentrated character in the ripening grapes.

A close eye is kept on the vineyard & when flocks of marauding birds arrive, nets are installed across the vineyard to protect the crop.  Once nets are on, vintage is only a matter of weeks away.

Many regions begin vintage in February, however in the cooler conditions on Kangaroo Island, wine vintage traditionally begins a few weeks after other South Australian regions, often in March.

 

We look forward to continuing to share the journey towards Vintage 2022
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What's new on Kangaroo Island this Summer?

Heading back to Kangaroo Island for the Summer holidays? There are some fantastic new experiences to be had.  We're sharing our favourite new things to see, do, taste & sip.  

Whether it’s your first visit or Kangaroo Island is your second home, our Cellar Door Trail guides help you plan out a day that has something for the whole gang to enjoy - click here to explore & download our handy trail maps.

 

Guess Who’s Back for the Summer Season?

The Enchanted Fig Tree: Gastronomo is relaunching The Enchanted Fig Tree experience at stunning Snellings Beach on Kangaroo Island’s North Coast. One of South Australia’s most memorable dining experiences from the moment you arrive. You will be invited to venture through the leafy entrance of a majestic old fig tree before it opens up into a collection of natural ‘living’ rooms. Each space is decked out with stunning table settings ready for you to experience a magical feast of the senses. The season runs from 16 December 2021 until 4 April 2022. Bookings:  www.gastronomodining.com.au

Sunset Food & Wine: Kangaroo Island foodies are doing a happy dance that Jack Ingram & Vanessa Chu are reopening the east end’s icon restaurant for the summer season. A modern bistro focusing on local produce, Sunset Food & Wine combines stunning views overlooking American Beach, a killer wine list & elegant dishes that are a work of art. The season runs from 14 December until early April.  Bookings: www.sunsetfoodandwine.com

New in Town

Home Grown Pantry on the Cygnet River Gourmet Trail: Our neighbourhood in Cygnet River just got a little more delicious with Home Grown Pantry at Frogs & Roses garden centre. Whether you want a lunch stop between wine & spirit tastings, a picnic lunch to take to nearby Duck Lagoon or to stock up on holiday provisions, it’s all delicious & homemade. Opening days & hours do vary, so check out their Facebook page before your stop in: www.homegrownpantryki.com.au.

The Shy Wren, Penneshaw: The team at The Shy Wren are kicking off 2022 in style with their NYE opening. This wine bar /kitchen /providore will be a great addition to the east end. Keep an eye on their socials for more info on opening days & offerings: www.facebook.com/theshywren.

The Odd Plate, Kingscote: Quickly becoming the favourite dinner haunt in Kingscote. Located in a charming heritage guesthouse built-in 1927, overlooking the beautiful Napean Bay in Kingscote, offering a shared plate concept with a menu receiving rave reviews.  Bookings:  www.theoddplate.com.au

New Ways to Experience Kangaroo Island

Cellar Door Touring: Let a local do the driving; there’s a range of local guides now offering unique cellar door trail experiences. One of our favourites is hosted by our team’s own Luca Lovison at Kangaroo Island Hire A Guide: https://kiguide.rezdy.com/415123/gourmet-food-wine-tour

Gin, Wine & Wildlife E-Bike Tour: Exceptional Kangaroo Island are constantly innovating new ways to connect visitors with Kangaroo Island. Their Gin, Wine & Wildlife E-Bike tour is a one-of-a-kind & a new discovery for even regular visitors: www. kangarooislandebikes.com

Walk this way: Also from the team Exceptional Kangaroo Island, Walk Kangaroo Island consists of 11 diverse independent walks, exploring a range of island landscapes and habitats, each with its own unique story. If slowing down & reconnecting with nature is your aim, this is the experience for you: www.walkkangarooisland.com
 

Coming Soon:

Kangaroo Island Wool at Cygnet River: We are so excited to be welcoming Kangaroo Island Wool to the Cygnet River trail in early 2022. They have been championing local wool for many years. Their new venture will bring visitors to KI in touch with our agricultural heritage with wool garments handcrafted on-island from the sheep to the lucky wearer. Keep an eye out for announcements on their opening date: www.facebook.com/KangarooIslandWool

 

Spring Events not to be missed on Kangaroo Island

Spring is shaping up to be events season on Kangaroo Island

Check out this handy guide to all the events coming up for Spring 2021.  Make sure to get your tickets & be a part of our authentically Kangaroo Island community events.

Download the Spring Events Calendar Here

or click straight through to these fantastic events:

Kangaroo Island Wildlife Carnival:  3 October

Humans of Kangaroo Island Festival:  8-10 October

Tunes in the Dunes:  23 October

New Shoots Music Festival: 20 November

Gastonomo Dining:  October/November

See you there!

 

To stay healthy in old age, pour a glass of red & cut a piece of brie

A recent study suggests ‘responsible’ consumption of wine and cheese could help to protect brain function as you age.

The study’s authors, led by a team at Iowa State University in the UK, examined data from more than 1,500 UK adults to explore links between diet and age-related cognitive decline.

"I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down," says lead researcher Auriel Willette, an assistant professor in Food Science and Human Nutrition. 

The study, the first large-scale analysis of its kind that connects specific foods to later-in-life cognitive acuity – has found that particular foods and drinks, such as wine and cheese, are protective against age-related cognitive problems.

The four of the most significant findings from the study:

1) Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life;

2) The daily consumption of alcohol, particularly red wine, was related to improvements in cognitive function;

3) Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess; and

4) Excessive consumption of salt is bad, but only individuals already at risk for Alzheimer’s Disease may need to watch their intake to avoid cognitive problems over time.

In the study, 1787 people aged 46 to 77 completed a Fluid Intelligence Test (FIT) between 2006 and 2010, to get a baseline marker of their ability to “think on the fly”. They then completed two follow-up assessments in 2012-13 and 2015-16. The participants also answered questions about their food and alcohol consumption throughout the testing periods.

Find out more about the study here

Make a start on your health,
order red wine here

The Islander Estate Vineyards Awarded Star Cellar Door, Best Large Cellar Door & Best Tasting Experience

Being recognising in one category of Australian Gourmet Traveller Wine's annual Australia's Best Cellar Door Awards is compliment enough, but we're positively blushing at the recognition in the 20201 awards.  

Kangaroo Island has a great range of Cellar Doors, each offering a different experience, a different approach & a range of cool-climate wines to explore. Everything that helps promote our island wine region is a positive and of course we don't mind when we share in the recognition.

Jump over to GT Wine Magazine to read their fantastic write up on our region & our other great winemakers to visit. Thanks so much for showcasing Kangaroo Island wine. Read Here

Vintage 2021 - Our return to the business of wine

Vintage 2021 is the first page in our new chapter

This time a year ago we were still coming to terms with the impact of January's fires.  Jacques Lurton was here taking steps to protect our precious wine stocks.  Yale Norris focussed on the endless task of fire recovery which would take many more months and included the very difficult move of cutting down a good proportion of our vineyard to aid its regrowth. The path ahead was long & unclear. There have been innumerable challenges to overcome since.

In a huge contrast, earlier this month we returned to the business of making wine with the first pick of Vintage 2021. We did so with the help of an amazing group of customers, friends and supporters who volunteered to help us hand-pick Sauvignon Blanc and Tempranillo from Michael Lane's vineyard at American River.   It was a truly uplifting way to get back to business.

Since then, our General Manager Yale Norris has been working tirelessly to ensure we can offer our customers the complement of our wine ranges from vintage 2021.    

We’ve sourced some amazing fruit from Kangaroo Island growers and a little further away in McLaren Vale where we needed to.

In our cooler maritime climate on Kangaroo Island, many of the red grapes are still ripening, but we have some fantastic Sauv Blanc, Semillon, Rose, Tempranillo and Malbec all fermenting &/or ageing.

This is a vintage unlike any other in the history of The Islander Estate Vineyards and one we will never forget.  But for us is a step that means we have left recovery behind and are rebuilding our business each and every day. 

We look forward to introducing you to our Vintage 2021 wines.   

Kangaroo Island's Best Experiences: Explore the Cygnet River Cellar Door Trail

If you're looking for the best way to spend a day discovering Kangaroo Island's local artisan producers, come & meet our neighbours on the Cygnet River Cellar Door Trail.

We chose to locate The Islander Estate Tasting Room in Cygnet River to join the community of passionate artisan producers & we've never looked back.  So come & meet the neighbours!

The Cygnet River Cellar Door trail is in a convenient, easy-to-reach location, just a few minutes from Kingscote & Kangaroo Island airport, right on the south-coast touring route.  It's a compact trail ideal for a half-day or leisurely full-day discovery.

You'll experience two distinct styles of wine, award-winning spirits, hand-crafted local wool products and delicious food – all handcrafted with a shared philosophy and authentically Kangaroo Island.

The Islander Estate Vineyards

Visit The Islander Estate Vineyard's intimate cellar door & let our team take you on a personalised wine discovery.

Our hosted tasting experiences explore our handcrafted French-style wines by Bordeaux-raised Jacques Lurton. He fell in love with Kangaroo Island over twenty years ago and established his own estate-style vineyard, The Islander Estate Vineyards. After your tasting, select your favourite wine, then build a cheese & charcuterie platter from our produce store to enjoy on the deck or lawn.

We offer a range of premium wine & food experiences.  Book ahead & save.  Or immerse yourself in a private tasting experience.  Explore our range of hosted wine experiences here.

Kangaroo Island Spirits

A visit to the Kangaroo Island Spirits distillery is a must for any spirit lover.  Kangaroo Island Spirits embrace native ingredients & use traditional processes to make spirits in their purest form, which have so much more to them. Their cellar door offers tastings, paddles & seasonal cocktails to enjoy in the botanical Gin Garden.  Their food van serves just the kind of tasty treats you want with cocktails.  Regular cocktail & blending classes are a great immersive experience.  Discover KIS & book your experience:  kispirits.com.au

Springs Road Wines

We were so excited when Spring Road Wines joined us in the Cygnet River neighbourhood.  Kangaroo Island has a diverse range of wine styles, with something for everyone, so add a stop at Springs Road Wines to taste and enjoy the view at their Cygnet River cellar door.  Springs Road Wines is owned by Joch Bosworth and Louise Hemsley-Smith, who own the organic wine label Battle of Bosworth in McLaren Vale. They bought the Springs Road vineyard in 2016, recognising that the property could produce beautiful organically grown wines. Have a tasting, then relax on the deck with a bottle & a delicious platter of artisan cheese & pates. Discover Springs Road Wines now:  springsroad.com.au

Kangaroo Island Wool

The newest resident in the neighbourhood is Kangaroo Island Wool.  Their custom-built facility is dedicated to the production of slow fashion.  They take raw wool from local Kangaroo Island farmers and transform it into a range of stunning, high-quality fashion garments that will last a lifetime.  Their new facility offers educational tours to see the entire process in action and a store stocked with garments produced onsite.  Perfect mementos or gifts. Book your tour: www.kangarooislandwool.com

If you have the time, wander a little further afield:

If you have a little more time, there is so much more to see and do, all within 10 minutes of Cygnet River:

Kangaroo Island Brewery

Kangaroo Island Brewery is the place to stop for hand-built beers in a fantastic ‘brewery door’ on the way to Emu Bay.  Stop in for one of their famous beer paddles to try a range of brews, or pick your favourite to enjoy overlooking the field.  It’s one of our favourite watering holes.  Check them out:  kibeers.com.au

Emu Bay Lavender

Closer to Emu Bay, the Lavender farm is one of our favourites for breakfast or lunch and a great spot to pick up gifts for friends and family back home.  We highly recommend their amazing scones and lavender jelly for afternoon tea - the perfect refuel after a swim.  Explore more:  emubaylavenderfarm.com

Emu Bay Beach  

Kangaroo Island is spoilt for choice when it comes to beaches, but they don’t come much longer, whiter, and more beautiful than Emu Bay Beach. Over summer, locals love this beach for its stunning sands and safe swimming waters. It's a stunning spot to start or finish your explorations.

The Beach Days Van at Emu Bay boat ramp serves cocktails, wine and delicious snacks in season - a truly unique Kangaroo Island experience.  Check their Facebook page or website for opening days & times between October and May: www.beachdayki.com/

Our favourite Spring food and wine pairings

Here on Kangaroo Island, Spring is in full fling and as the days get longer and warmer, we start to think about wines to match the season.  Our team are sharing their favourite Islander Estate wines for Spring and the dishes they love to pair them with.

Tempranillo and Tapas

All About it:

Spain and Portugal are home to Tempranillo, the fourth-most planted variety in the world. It’s a very old variety thought to have been introduced to the Iberian Peninsula (Spain and Portugal) by the Phoenicians over 3,000 years ago – that’s 1100BC!

Tempranillo draws its name from the Spanish word temprano, which means early.  It’s usually one of the earliest ripening red varieties.  By avoiding the hottest ripening period the wine is balanced and lower in sugars and therefore alcohol.

Tempranillo is one of our team’s favourite drops for Spring, when you might want to stick with reds but move to lighter style.  We love it for its medium body, easy drinking style and great food matching potential.

Tasting Notes:

Our Tempranillo is made to honour the traditional lighter Spanish style - light, fresh and supple with easy drinkability the primary focus. Ideal as a summer wine, it tastes like a mouth full of fresh berries with hints of liquorice and tobacco leaf in the background.

We’ll be drinking it with:

As you’d expect with its Spanish origins, Tempranillo is a great picnic wine paired with tapas dishes like cured meats, grilled vegetables, and sheep’s cheese.  It’s also delicious with grilled meats when it’s time to break out the BBQ.  Or try a bottle of Tempranillo with your next Mexican feast.

 

Sangiovese and Napoli Pizza

All about it

Italy’s most planted wine variety and the pride of the Tuscan regional wine Chianti, Sangiovese is a sensitive soul, changing its character to reflect it’s growing conditions, it’s a variety that truly expresses regionality.

Tasting Notes

“In so many ways, The Islander produces wines that are more European than Australian. Note the degree of savouriness in its wines & the use of fruit as a conduit for complexity & not necessarily an end in itself. Sangiovese is such a wine. Fragrant with black cherries, capers, anise, bitter chocolate. It runs smooth across the palate, supple oak playing its part & imparting sweet mocha. Cherry pip, chalky tanning still melding” Halliday Wine Companion 2021

We’ll be drinking it with:

With its Italian origins, Sangiovese is our go-to variety for antipasto platters & pizza nights. Not too heavy, just enough savouriness & tannins to pair with those Italian flavours and it even lends itself to some light chilling as the evenings heat up.  It’s also a perfect pair for vegetarian dishes, especially tomato, red peppers and grilled vegetables.

 

The White Chardonnay and BBQ Chicken

All about it:

The White is our “House Style” wine created by Jacques Lurton to complement our Estate Range of premium wines.   Leave behind all your perceptions of heavily oaked chardonnay, this is a modern Australian style with just a little nutty creaminess but fresh and clean on the finish.

Tasting Notes:

Our 2019 Chardonnay is a classic example of the variety when grown in South Australia: fresh, fruity, and delicious with beautiful notes of nectarine and white peach underscored by refreshing acidity. This is Chardonnay for Pinot Gris drinkers with the fruit doing all the talking in a wine made for simple enjoyment and all occasions. An ideal choice for that midweek “Hump Day” tipple, or the first bottle with friends on a weekend afternoon.

We’ll be drinking it with:

We love it paired with a roast or BBQ chicken, If you’re heading alfresco it will pair beautifully with a charcuterie platter or a soft cheese like a ripe brie and nuts would be hard to beat too.

 

SoFar So Good Sauvignon Blanc and Asian Salads

All about it:

The SoFar SoGood range is all about preservative-free wines produced with minimal processing.  The result is not your average Sav Blanc, our cellar door guests love it for its fresh take on the variety.  A little more texture, fresh citrus & tropical fruits notes and classic crisp acidity on the finish without being overwhelming

A popular wine with those who are looking for a something different to the usual Sav Blanc.

Tasting Notes:

Our no added preservative Sauvignon Blanc is complex, medium bodied and easy drinking.  The nose is intense and typical of the variety with herbaciousness, tropical fruit, citrus and grapefruit. This wine flows in the mouth with fresh, crisp acidity and a long finish. 

We’ll be drinking it with:

A delicious match for fresh herbaceous Asian salads, prawn & oyster dishes, BBQ spring vegetables & soft goats’ cheese.  Classic pairings like oysters, abalone, and fish but we especially love it with spicy Asian dishes with some herbaciousness and spice, think Bao buns or Vietnamese coleslaw.
 

Stock up on our Spring wine selections now