Aussie sauvignon blanc does not get much better than this. From a producer that treats all of their vines and wines with the same high level of care and expertise. Handpicked and partially fermented in large format oak, this is a wine that speaks of place - Wrattonbully’s limestone soils, and the maker, who is intensely quality-focused.
A floral and fresh sweet herb nose lead onto a green apple palate with a touch of tropical fruit. The acid is bound in the fruit and the palate is super-long. I haven’t tasted an Aussie sav as good as this in years.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article – absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
Located between Coonawarra and Padthaway, Wrattonbully accounts for 2,600 hectares of vineyards. The dominant grapes are Cabernet Sauvignon, Shiraz, Merlot and Chardonnay. Many larger Australian producers seek out grapes from the region as the soil is close to that of the Coonawarra's famous Terra Rossa red soil.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled harissa fish
- 1 1/2 tablespoons harissa
- 4 x 200g blue-eye fillets, skin removed
- 1 red capsicum, cut into quarters, deseeded
- 2 x 400g cans chickpeas, drained, rinsed
- 1/2 cup flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1 lemon, juiced
- olive oil cooking spray
- 1/3 cup low-fat natural yoghurt
- Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
- Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
- Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently.
- Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.