A complex and alluring wine with steely, gunflint and kaffir lime aromatics. The palate is full-bodied and layered, showing lemon curd, lychee and fresh citrus fruit, balanced by savoury notes of green capsicum and parsley. A silky texture carries the wine through a long, structured finish, with both freshness and depth.

Crafted from a single vineyard at Mappinga Road using hand-picked, sustainably grown fruit. Only free-run juice was used, with fermentation conducted on full solids using wild yeast. The wine was matured for 8 months in French oak (25% new, balance seasoned) across 300L hogsheads and 500L puncheons, building texture and complexity while retaining varietal purity.

Cool-climate Adelaide Hills conditions supported vibrant acidity, aromatic intensity and structured ripening, allowing for a balance of freshness, texture and flavour concentration.

A highly acclaimed Fumé Blanc style Sauvignon Blanc, consistently rated up to 95 points and awarded Great Gold internationally, reinforcing its position as a standout, premium expression of the variety.

95 Points | Sam Kim, Wine Orbit, 2023

95 Points | Patrick Eckel, 2023

Great Gold + 95 Points | Catavinum World Wine, Spain 2024

93 Points | James Halliday's Wine Companion, 2025 Edition

93 Points | Wine Showcase Magazine, 2023

93 Points | Erin Larkin, Wine Advocate, 2024

Best served chilled. A versatile food wine pairing seamlessly with seafood, spicy dishes and rich proteins such as crispy pork belly. 

A textured, oak-influenced Sauvignon Blanc offering both immediate appeal and short- to medium-term cellaring potential.

What is Fumé Blanc?
Fumé Blanc is a barrel-fermented style of Sauvignon Blanc, offering more texture, complexity and oak influence compared to traditional fresh styles.

Is this Sauvignon Blanc oaked?
Yes. It is matured in French oak for 8 months, adding texture, richness and subtle savoury complexity.

How is this different from a typical Sauvignon Blanc?
Unlike lighter styles, this wine is fuller-bodied and more complex, with flinty, savoury and textural elements from wild fermentation and oak ageing.

Is this wine suitable for cellaring?
Yes. While drinking beautifully now, it will continue to evolve over the next 3–5 years, gaining further complexity.

What food pairs best with this wine?
It pairs well with seafood, spicy Asian dishes, bouillabaisse and crispy pork belly.