Sauvignon Blanc from Sir Paz’s high-altitude Sauvignon block has excellent sun exposure, capturing the all-important rays for ripening in this cool part of the Yarra. Fruit was selectively hand -picked, whole bunch pressed and wild fermented without juice clarification. In the Loire Valley style, there has been some oak treatment on this wine – 75% matured for nine months in seasoned French oak, while the rest matured in new French oak for seven.
2025
Given the excellent acid balance this year, the team have taken the decision to leave just a touch of residual sugar in the wine (12 g/L), and while it still drinks as a dry wine, this along with the whisper of oak, provides depth and weight to a wine the naturally vibrant, mineral-tinged acidity.
