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Michael Hall Sauvignon Blanc 2019
$31.95
‘Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.’
96 Points & Special Value Wine James Halliday
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‘Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.’
96 Points & Special Value Wine James Halliday
Sourced from low yielding vineyards in Piccadilly and Lenswood. 1960 bottles produced.
Low winter rainfall and blustery weather during flowering resulted in a very small crop. December and January were hot with cooler weather during February and March. Picked on 6 March (Lenswood) and 12 March (Piccadilly). Half fermented in tank, half fermented and matured in French oak puncheons. All wild yeast, 18% fermented on skins.
“From two vineyards: Ben’s Block part-fermented on skins, the remainder pressed and fermented in barrel, and the Hill Block tank-fermented, matured for 9 months in barrel. Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.” – 96 Points & Special Value Wine James Halliday
‘Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.’
96 Points & Special Value Wine James Halliday
Sourced from low yielding vineyards in Piccadilly and Lenswood. 1960 bottles produced.
Low winter rainfall and blustery weather during flowering resulted in a very small crop. December and January were hot with cooler weather during February and March. Picked on 6 March (Lenswood) and 12 March (Piccadilly). Half fermented in tank, half fermented and matured in French oak puncheons. All wild yeast, 18% fermented on skins.
“From two vineyards: Ben’s Block part-fermented on skins, the remainder pressed and fermented in barrel, and the Hill Block tank-fermented, matured for 9 months in barrel. Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.” – 96 Points & Special Value Wine James Halliday
Description
‘Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.’
96 Points & Special Value Wine James Halliday
Sourced from low yielding vineyards in Piccadilly and Lenswood. 1960 bottles produced.
Low winter rainfall and blustery weather during flowering resulted in a very small crop. December and January were hot with cooler weather during February and March. Picked on 6 March (Lenswood) and 12 March (Piccadilly). Half fermented in tank, half fermented and matured in French oak puncheons. All wild yeast, 18% fermented on skins.
“From two vineyards: Ben’s Block part-fermented on skins, the remainder pressed and fermented in barrel, and the Hill Block tank-fermented, matured for 9 months in barrel. Suffice it to say this is a delicious, mouthfilling sauvignon blanc of rare quality.” – 96 Points & Special Value Wine James Halliday
Additional information
| Weight | 1.3 kg |
|---|---|
| Alc/Vol | |
| Closure | |
| Critics Rating | |
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