Fish, Shellfish, Chicken, Veal. Recommended Matches: Grilled Fish. Raw and lightly cooked shellfish incl. shucked oysters, shell-on prawns, and fresh crab. Smoked salmon. Creamy chicken, veal or pasta dishes. Fish & Chips. Raw or lightly cooked tomato dishes such as gazpacho, tomato consommé. Vinaigrettes. Japanese sushi and sashimi. Greek and Mexican Food. Fresh goat cheese, creamy Brie. Green olives, avocado and peas.
2018 Sauvignon Blanc Fumé
Sauvignon Blanc is a variety that has the potential to yield a wine with a herbaceous nose reminiscent of cut grass or moving towards green vegetables, especially capsicum, asparagus or tinned peas. At the same time, if harvested at the riper end of the scale, the variety tends to show flavours associated with tropical fruit, such as passionfruit, pawpaw, and melon. The Pyrenees region normally produces a complex Sauvignon Blanc with elements from both ends of the flavour spectrum.
From $155.70 750ml
Sauvignon Blanc Fumé
Peerick 2018 Sauvignon Blanc Fumé
Single Bottle, Case of 6, Case of 12
Wild yeast fermented in barrel, 20% new and 1-5 year old French oak on solids (Fumé style). Sophisticated with texture and length. Ruby red grapefruit, quince, spice and cut fennel perfume. Finely balanced between grapefruit and passionfruit in profile. Hint of meringue, vanilla and coconut. Medium acidity. Good length. A Zinger.
The Sauvignon Blanc are amongst the oldest vines at Peerick, having been planted in the Spring of 1990. Our object at Peerick is to produce a balanced wine with tropical highlights set on a broad herbaceous canvas. Correct acid levels are critical, as the style should be crisp and the palate sharply defined. The Peerick Sauvignon Blanc is made with a small component of oak fermentation, to introduce further complexity and a tiny hint of fumé blanc.