A white blend of Grüner Veltliner, Chardonnay and Kerner with gorgeous aromatics of lush tropical fruits, peach and pineapple. There is a touch of sweetness on the palate to go with ripe, rich layers of tropical fruits that are zesty and vibrant through the finish.
A spritzy entry with a nose of expressive lime, grapefruit, apple and mineral notes. It has a firm acidic backbone, mellowing bubbles, citrus and floral notes on a refreshing finish.
A different unique blend of 92% Riesling and 8% Cabernet Franc, but it works nicely here under Sue-Ann Staff’s guidance. It has a vibrant, electric nose of raspberry, cherries, grapefruit, apple and brilliant citrus fruit. It’s a touch off-dry on the palate, but well balanced by the racy acidity that highlights a mélange of citrus, apple and red berries. Refreshing and thirst-quenching.
SAS’s rosé is a singular blend of 92% Riesling and the remainder Cabernet Franc. Lime, raspberry, strawberry, grapefruit, green apple and peach are all present. Refreshing and off-dry, the fruit dances on the tongue for a long time. Pair with terrines or tuna steaks.
This idiosyncratic wine is made from 100% L’Acadie grapes and subsequently buried 8 feet underground in Hungarian oak barrels for 12 months in the same soil in which the vines grow. Shows some complexity on the nose with tropical fruit, banana, caramel and vanilla. Buttery, toasty and citrus flavours show up in the mouth, backed by brisk acidity and mineral grip. Toasted, almost crème brûlée notes linger on the finish.
Traditionally made Sauvignon Blanc that spends 12 months on the lees. The nose shows lovely herbaceous notes of melon, citrus, fresh hay, grass and citrus with biscuity undertones. It’s bright and lively on the palate with a vigorous mousse to go with citrus and herbs through a sparkly finish.
Bright and juicy with stone-fruit flavours and a hint of residual sweetness which would be a great match with the natural perception of sweetness of sashimi and works well with Asian flavours, even if slightly spicy.