Bannockburn’s Sauvignon Blanc has to be one of Australia’s most complex examples of this variety. Winemaker Matt Holmes leans into a richer, more layered and complex style, using barrel fermentation, skin contact and extended time on lees to build layers and intrigue into each release. 2019 was a fantastic vintage; warm and dry, resulting in a wine of richness, structure and balance. The 2019 was drawn mostly from the original Sauvignon Blanc plantings (1996) at the eastern edge of the property on a block adjacent to the Serré Pinot Noir vines. The remaining fruit was grown on another small block on the eastern side of the dam. Both blocks are in the organic-certified section of the property. Holmes makes the wine in a fuller style, though it’s a far cry from his predecessors’ ‘beasties’.
The fruit is split into three: a third was destemmed and lightly crushed before fermentation on skins for one week, finishing in older puncheons; another third whole-bunch pressed to puncheons (10% new); and the remainder whole-bunch pressed to tank. This punchy wine is all about the dinner table and can hold its own against big flavours; for instance, savoury shellfish broths with herbs and root vegetables have proved excellent matches. Gentle tropical fruit flavours are aligned to notes of quince, delicious savoury richness, seams of salinity, vibrant texture and a long-reaching finish. It’s a complex, unique ‘curio’ expression of Australian Sauvignon Blanc. Those who loved the 2018 will find lots to love here.