Fragrant and punchy aromatics of fresh grapefruit segments leading to hints of tropical fruits (passionfruit and pineapple). Underpinning the fruitier flavours is a dill-like herbaceousness. Similar flavours are found on the long and acid-driven palate, along with a suggestion of flesh from barrel ageing. A crisp, citrus pith edge helps round out the finish.
The Port Phillip Estate Sauvignon is a single site wine produced from 0.65 hectares of estate vineyard. The fruit was whole bunch pressed and fermented without yeast inoculation in old French oak barriques. Once dry, the wine was left sur lie for several months prior to bottling. The wine was bottled without fining and with minimal filtration.