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.
2019
2019 Sauvignon Blanc Fumé (aged in Oak)
Our double gold award winning Sauvignon Blanc yields an exceptionally fine wine with tropical fruit flavour including passionfruit, pawpaw, and melon as well as apple and citrus, particularly lime. The Pyrenees region produces complex Sauvignon Blanc with elements from both ends of the flavour spectrum.
$25.95 – $311.40 (GST incl.) 750ml
| VARIETAL | Sauvignon Blanc Fumé |
|---|---|
| APPELLATION | Australian Pyrenees |
| VINTAGE | 2018 |
| PROFILE | Dry |
| ALCOHOL | 13.0% |
| VOLUME | 750 mL |
| Bottle | Single Bottle, Case of 6, Case of 12 |
Wine specs
Food Pairing
Wine specs
Tasting Notes
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.
Notes
Winemaker's Notes
Our Sauvignon Blanc vines are amongst the oldest vines at Peerick, having been planted in the Spring of 1990. Our objective is to produce a balanced wine with tropical highlights set on a broad herbaceous canvas. Correct acid levels are critical, as we believe 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 creaminess.
