Pyrenees, Victoria - Wadawurrung Country
Sauvignon Blanc
12.5%
.
.
I’ll start from the start. First I hired a truck and drove to the Pyrenees to drop off empty picking bins for the vineyard crew to harvest into overnight. Then the Moonambel Resort, the modestly named local pub, took us in and even extended their kitchen hours to suit our tardiness. In the morning I picked up the full bins, took the grapes back to the winery in Bacchus Marsh and destemmed and pressed almost all of it.
A small portion was allowed to remain on its skins as an experiment. This portion ended up being my favourite part and adds a whole lot of complexity to the wine. The intention was to make a relatively sharp, clean wine so the ferment and aging took place in stainless steel. It has some oxi, steely characters to it as well as some classic, varietal "Sauv Blanc-y" lemon and grapefruit. In keeping with the clean style, I chose to arrest the Malo-Lactic fermentation, which I think is perceivable from the “green apple” style malic acid presence. 
Oxidatively handled, native yeast, portion on skins for 3 days, MLF ceased, unfiltered, unfined.
Varietal, oxi, steely, lemon, grapefruit, green apple
Pale-straw, clear, light-medium bodied, malic acid
- Wilkie Wines