Anton's notes -
Robert Surmann’s Vineyard: Located in Totness with 25 y/o sauvignon blanc grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned.
How the wine was made: The fruit is destemmed sauvignon blanc, left to soak and start ferment on berries for 2 weeks. This helps the perfumed notes in the wine. It’s then pressed and fermented and aged in 680L vitrified ceramic eggs.
Notes: The wine is slightly cloudy with a dark rich golden colour. The richness carries through to the nose with cape gooseberry and elderflower. It’s salty pallet is voluptuous with perfume from a scented tropical garden lying naked on savoury texture emery paper tannin.
- Sauvignon Blanc
- Adelaide Hills