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Sauvignon Blanc 2021

Sauvignon Blanc 2021

Sauvignon Blanc 2021

750 mL
$25.00
6 x 750 mL
$150.00

Overview

Overview

While the Pepperjack team have respect for traditional winemaking techniques, their style is dynamic and imaginative. Pepperjack winemakers are conscious of modern wine styles, and create wine that reflects their passion for the regions the wines are made from. This is reflective in all Pepperjack wines, as their rich and honest nature showcases outstanding qualities.

Each parcel of the 2021 Sauvignon Blanc was crushed direct to press. The juice from each parcel was cold settled before being racked and warmed to separate tanks, yeasted for fermentation in tank. Two small parcels were sent to barrel for fermentation on lees to add complexity to the blend. Each parcel was left on lees until blending.
 

Varietal Sauvignon Blanc
Vintage 2021
Country Australia
Region Multi Region
Volume 750 mL
Closure Screw Cap
Alc/Vol 12%
Peak Drinking Drink Now

Taste Description

Taste Description

Nose

Aromas of white grapefruit pith with freshly crushed nettle, complimented by subtle lychee notes and mineral chalk.

Flavours and Palate

The palate is refreshing, textural and layered, demonstrating flavours of citrus and grapefruit with mouth-watering acid that finishes clean and soft with great persistence.

Viticulture

Viticulture

The 2021 Vintage in Mount Gambier was mild with very stable weather conditions. The temperatures during the growing season were mild with only minor fluctuations and no major rainfall events. Dry conditions continued right through summer. These climatic conditions led to long and steady increases in maturity levels, allowing winemakers to pick at optimum levels for ripeness and flavour. The Adelaide Hills, despite experienced warm conditions in September and average rainfall from late September through to November promoted ideal canopy development. The growing season was the coolest in the past ten seasons. There were no heat waves and several good rain periods in late January / early February. The final stages of ripening were slowed by cool temperatures resulting in ideal conditions for flavour development.