"A decisive power and intensity is immediate with a bouquet of ripe grapefruit and peach, there’s some red apple and lemon custard scents then a touch of lees and perhaps a touch of older barrel evident. A vibrant texture on the palate driven by acidity and fruit spice then flavours of citrus and peach to match the bouquet. Balanced, well made and ready to drink from day of purchase through 2027+" Cameron Douglas, Master Sommelier, Dec 2024

The 2024 Nautilus Sauvignon Blanc displays intense lifted aromas  of lemongrass, fresh blackcurrant buds and ripe grapefruit. The palate introduces delightful lime zest flavours with mouth-watering intensity finishing with a strong textural component. Delicious upon release, this wine will improve for 3-5 years post vintage.

The 2024 growing season saw a return of El Nino which brought back the nor-wester and a warm, dry summer.  This was a welcome change from the previous 2 seasons which were dominated by La Nina and wetter conditions. Some cool weather over spring resulted in moderate crops which generally sat just below our targets which again was a relief after the 2 previous larger seasons.  The lower crops and dry weather meant the season advanced during late  summer and we began the harvest in late February.  Despite being early we felt we were harvesting in true autumn conditions as the cool nights also arrived early and allowed for a relatively orderly harvest. On the 12th of March, we started the all-important Sauvignon Blanc harvest.  Sixteen days later all our grapes were safely in the tank for our second earliest finish.  Flavours this year are typically generous with good ripeness achieved over all varieties.  All fruit was  immaculately clean and in fact the cleanest fruit we have seen in years.

The fruit was machine harvested at night or in the cool of the  morning and immediately crushed and pressed. The juice was then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. A small portion of the juice was  fermented with a non-saccharomyces yeast and 2% was barrel  fermented. After fermentation, the wine was kept in contact with the lees for three months. This classic technique enhances creaminess and integrates flavours.

Food Pairing: Crunchy Fish Tacos with zesty yoghurt, lime & chive sauce.