This is a boutique winery expression that focuses on purity and clean execution rather than over-manipulation. The estate-grown fruit from Alpine & King Valleys allows for complete control over quality, resulting in a wine that showcases the true character of Sauvignon Blanc without unnecessary intervention. The philosophy here is that perfecting the basics creates more authentic and refreshing wines than complex winemaking techniques.

The 2025 vintage represents the latest expression of this varietal, capturing the most recent growing conditions in the Alpine & King Valleys. Sauvignon Blanc is typically consumed young to preserve its fresh, grassy characteristics and vibrant acidity. This current vintage ensures you're experiencing the wine at its peak freshness, with those distinctive green apple and grassy notes at their most pronounced.

These high-altitude Victorian regions provide the cool climate conditions that Sauvignon Blanc thrives in, preserving the grape's natural acidity and aromatic intensity. The elevation and temperature variations help develop the characteristic grassy and green apple flavours while maintaining the crisp, dry finish. This terroir produces Sauvignon Blancs with more restraint and elegance compared to warmer Australian regions.

The wine's light body and crisp acidity make it perfect for fresh seafood, particularly oysters, prawns, or white fish with herbs. The grassy notes complement goat's cheese and fresh salads, while the green apple character pairs beautifully with Asian cuisine, especially dishes with citrus or herb-based sauces. Its refreshing nature also makes it an excellent aperitif wine.

Serve well-chilled at 8-10°C to maximise the refreshing qualities and preserve the delicate aromatics. Store the bottle in a cool, dark place and consume within 2-3 years of vintage to enjoy the wine's intended fresh, vibrant character. Once opened, keep refrigerated and finish within 2-3 days as the aromatic compounds that give Sauvignon Blanc its distinctive appeal are quite volatile.