A great white-wine vintage. Bright straw-green, barrel fermented in French puncheons (33% new), but that is not the only winemaking input, some enriching use of solids also in play. It's complex, with a lineage that will ensure the wine has a very healthy life ahead.
96 points James Halliday winecompanion.com.au
The much loved Sauvage has shed its Semillon and is now a pure Sauvignon Blanc. Don’t worry, that is all that is changed. It’s still fermented and maturated in 500L French oak puncheons to allow a gentle ingress of oak elements, while preserving freshness. And it still remains on its yeast sediment “sur lie” during maturation to add depth and richness to the palate.
Bruce knows that truly great wine is created from the ground up. Crediting his time spent studying Agricultural Science at the University of Western Australia with shaping his values and practices, Bruce approaches winemaking with the passion of an Agronomist. Beginning with a deep understanding of soils and sustainable farming practices, it is Bruce’s belief that a holistic approach reaps the greatest rewards, both for the wine and the environment.
With intuitive flair based on decades of experience, Bruce strikes a tender balance between taste, fragrance and texture. His passion for agriculture, respect for process and true artistry makes for an exceptional drinking experience, each and every time.