2017 Sauvignon Blanc
Carbonara, every time. The Sauvignon Blanc’s fresh acidity cuts through the creamy Carbonara sauce, while the fruity and herbaceous flavours of the wine contrast and enhance the cheese and bacon flavours in this classic Italian dish.
Introducing one of the best kept secrets in Australian wine, the Berrigan Wines Sauvignon Blanc from Mount Benson, South Australia.
Sauvignon Blanc as a grape variety is known throughout the world for its distinctive aromas, fresh flavours and crisp acidity, and ours is one of the best examples in Australia. It’s extroverted character jumps out of the glass every time take you take a look, never shying away from introducing itself, and why would it?
“Everything you see in this wine is true to the Sauvignon Blanc grape variety, and is exactly what I look for when I’m out in the vineyard tasting the grapes before harvest. A balance between grassy herbaceous and tropical fruit and passionfruit flavours is what I have chosen to present as it brings an extra level of interest and complexity to the wine, while improving the wine’s ability to match with a wider variety of foods and situations.”
Want to know more?
Did you know that much of the flavour in the Sauvignon Blanc grape is found in the skins?
“This is why I chose to hold the juice from our crushed Sauvignon grapes in contact with it’s skins after it’s pre-dawn harvest, for approximately 36 hours at just 4C. The goal? To transfer as much of that flavour as possible from the skins into the juice and the resulting wine. 36 hours of skin contact is well above industry standard and is difficult to do but it’s a big reason why this wine has so much varietal character.”
“The fermentation was completed in stainless steel vats with no oak required, and was held at a relatively cold 10-11C so as to slow the rate of fermentation and prevent the loss of those beautiful fresh, fruity flavours that I searched for in the vineyard and extracted from the skins during skin contact.”
“When you taste this wine, you will also notice the wonderful balance that it holds. This balance is normally very hard to achieve, but in our wines it’s all natural, thanks to the slow ripening here in Mount Benson which allows the retention of natural organic acids in our grapes leading up to harvest. I then chill the wine quickly stop the fermentation just prior to complete dryness in order to balance these organic acids with the wine’s unfermented sugar, and while the wine is still considered dry (2.8 g/L gluc/fruc), a very small amount of residual sugar prevents a dry finish and makes this wine so much more enjoyable.” Dan Berrigan (1/6/17)