De Bortoli Windy Peak Sauvignon Blanc 2024

Winemaking Notes

Most of the fruit is from select mature vineyards in the Riverina planted in 1979 and 1989 which each year consistently produce aromatic and flavoursome Sauvignon Blanc. Winemaking techniques included fermentation at elevated temperatures and fermentation with solids. These techniques improve texture and softness without sacrificing varietal expression. Wine was left on yeast lees 'sur lie' for four months prior to blending. 14% of the blend was fermented in 15+ year old French oak barriques for extra complexity. The result is a light, juicy, easy drinking Sauvignon Blanc with loads of texture. A nod towards Loire, rather than New Zealand. Clear appearance with aromas of passion fruit, blackcurrants and a hint of elder flower, which lead onto juicy, long and refreshing palate. Winemaker John Coughlan. Vegan, Vegetarian.

Vintage Conditions

Following a dry winter it was late spring and early summer rains that gave the vines the impetus for growth with average yields across the white varieties. Harvest began on 21st January. With the lower crops the fruit ripened quite quickly and cleanly. The 2024 vintage conditions allowed the select mature vineyards planted in 1979 and 1989 to produce aromatic and flavoursome Sauvignon Blanc with passion fruit, blackcurrants and elder flower aromas. The combination of late spring and early summer rains, followed by quick and clean ripening, created ideal circumstances for producing a light, juicy Sauvignon Blanc with loads of texture and a refreshing palate. The lower crop levels resulted in concentrated fruit flavours whilst maintaining the wine's signature freshness and varietal expression. Cellaring potential up to 3 years.